Best Lous Pesto Cream Sauce Recipes
PESTO CREAM SAUCE
Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.
Provided by mailbelle
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
- Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
- Stir in 1/2 cup parmesan cheese until melted.
LOU'S PESTO CREAM SAUCE
After growing tons of basil and trying lots of pesto recipes, I settled on two. This one is a pasta sauce. Use of a mortar and pestal is a must. After making it 3 times with a small marble set, I broke down and got an 8" granite set from ImportFood,com, Thai Market.
Provided by Its loose again
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crush garlic, lemon zest, salt, pistachios, and pine nuts to a smooth, thick paste with a mortar and pestal.
- Transfer to a blender and add 1/2 cup olive oil.
- Blend until very smooth.
- Add basil leaves in batches, stopping the machine and pushing the leaves down from time to time until a smooth paste is achieved.
- Transfer to a sauce pan.
- Add 2/3 cup of water to the blender and pulse/clean to get the rest of the paste, scrapping down the sides.
- Pour water into sauce pan with basil paste.
- Heat, stirring to combine.
- When heated through, stir in cream and cook until sauce has thickened a bit.
- Remove from heat and stir in cheese.
- Serve over rough pasta such as Rusticane-Pasta or Lanterne-Pasta.
LEMON-BUTTER PESTO CREAM SAUCE
This was a tasty spur-of-the-moment creation. The sauce is sort of a hybrid between lemon-butter and carbonara. I ate it served on pasta with chicken, mushrooms, and broccoli, but it can go with any white pasta dish. Also, when I create dishes, I have a habit of eyeballing the amounts of ingredients, so the measurements are approximate.
Provided by Starrah
Categories Sauces
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon, drain, and set aside.
- Put the butter, olive oil, garlic and onion in the sauce pan, and simmer until fragrant.
- Add lemon juice, wine, and cream, and sir until smooth on low heat.
- Cut or tear bacon into small pieces, and add to the pan.
- Simmer for about 5 minute to boil off the alcohol from the wine and blend the flavors.
- Stir in grated cheese and pesto until smooth.
- Taste, and add salt and pepper to taste.
Nutrition Facts : Calories 744.6, Fat 75.1, SaturatedFat 40.8, Cholesterol 200.7, Sodium 580.1, Carbohydrate 7.8, Fiber 0.3, Sugar 1.2, Protein 10.3
DELICIOUS PESTO CREAM SAUCE
This is a great sauce for pasta. We like cappelini, penne, or fettucini. Add shrimp or crawfish for a complete meal with a crisp green salad and some hot, buttered French bread. I make my own pesto and freeze in ice cube trays. This recipe calls for 2 cubes. Enjoy!
Provided by Penny Stettinius
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet and then add the butter and oil.
- Over medium heat, saute the shallots and garlic until soft.Do not get the heat too high or the garlic will burn.
- Add the wine and the chicken broth and season with the salt and pepper.
- Reduce in half, stirring occasionally.
- Add cream and pesto and incorporate well.
- Lower the heat and add 1/4 of the cheese, stir well.
- Then add another 1/4 cup of the cheese and when that is incorporated, add the pasta.
- Toss well and serve.
- Accent well with the remaining cheese.
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