Back to Recipe

Creamy Pesto Sauce

Here's how you make Creamy Pesto Sauce
Pause Continue Reading
  • Servings: 5
  • Prep: 10m
  • Cook: 15m
  • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 tablespoons all-purpose flour (this will give you a fairly thick sauce you can reduce slightly for a thinner sauce)
  • 1 cup heavy (33-35%) whipping cream
  • 1 cup 18% table cream
  • 1/3 cup butter
  • 1 tablespoon oil
  • 1 small onion, chopped
  • 4 large garlic cloves, minced
  • 1/2 teaspoon cayenne pepper
  • 1 cup freshly grated Parmesan cheese (can use more)
  • 3/4 cup prepared green pesto (can use more)
  • 1/3 cup shredded mozzarella cheese
  • Salt and fresh ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Whisk the flour with light cream with whipping cream until smooth and combined; set aside.

  • Step 2: Heat butter and 1 tablespoon oil in a saucepan over medium heat.

  • Step 3: Add in onion and saute until softened (about 3 minutes.

  • Step 4: Add in garlic and cayenne; cook about minute or until softened.

  • Step 5: Stir the cream mixture once again before adding.

  • Step 6: Using a wooden spoon or whisk stir in the cream/flour mixture whisking/stirring constantly over medium-high heat until bubbly and thickened.

  • Step 7: Mix in the Parmesan cheese and pesto until combined and heated though (about 3 minutes) start with 1 cup Parmesan cheese and 1/2 cup pesto, then add in more to taste).

  • Step 8: Mix in the mozzarella cheese until melted.

  • Step 9: Season with salt and pepper to taste (watch the salt amount, the pesto and Parmesan cheese have plenty of salt)


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.