creamy pesto

This creamy pesto pasta sauce made from scratch is the perfect way to use your growing basil plants!

Creamy Pesto Pasta

basil leaves (see note

extra virgin olive oil

pine nuts (see note

cheese

garlic,

tsp kosher salt

tsp black pepper

unsalted butter

heavy cream

tsp crushed red pepper flakes

tagliatelle

pasta water (see note

Bring 4 quarts of salted water to a...

Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of pasta water and drain pasta.

While pasta is cooking, in a food processor...

While pasta is cooking, in a food processor add the basil leaves, garlic cloves, pine nuts, cheese, salt/pepper. Pulse until all ingredients are chopped. On high, slowly pour in the olive oil through the spout. Open and scrape the sides with a spatula to get any leaves that might have been stuck. Blend again and add additional 2 tbsp olive oil. Taste and adjust seasoning if necessary. (To stop here and store pesto, see note #5)

In a large skillet with high walls over...

In a large skillet with high walls over medium heat, melt 2 tbsp unsalted butter, add in the pesto, and stir to combine. Add in the 3 tbsp of heavy cream and crushed red pepper flakes (optional, if you do not like spicy then omit). Whisk together until the sauce is smooth and fully combined. Lower heat to simmer.

Add in the cooked/drained pasta into the pesto...

Add in the cooked/drained pasta into the pesto sauce and using tongs, carefully toss to coat the pasta. Add in 2-3 tbsp of reserved pasta water until the pasta is fully coated with the sauce and silky.

Serve with additional cheese over the top (optional)....

Serve with additional cheese over the top (optional). Enjoy!

This is the creamy pesto sauce that we make whenever we're craving pesto. It's easy to make (everything goes into your blender), unbelievably creamy, and delicious on everything from pasta, roasted veggies, sandwiches, eggs, and more. 

5-Minute Creamy Pesto Sauce 

basil,

parsley,

parmesan

toasted nuts (see notes)

garlic (start

½-¾ teaspoon sea salt (start

lemon

olive oil

water

Add all of the ingredients to your blender and blend on high until smooth and creamy.

Taste and add more salt or garlic, if wanted. For a thinner pesto sauce, add a little extra water. 

https://content.jwplatform.com/videos/mVEqicJI.mp4

Mexican Pasta Salad

A new twist on a classic dish - chicken parmesan with a creamy pesto sauce

Pesto Chicken Parmesan

1½ lb Angel Hair Pasta

Parmesan Cheese (shredded)

Chicken Breast (thin sliced)

Panko Crumbs

Parmesan Cheese (grated)

Eggs (beaten)

tsp Italian Seasoning

tbsp Avocado Oil

Fresh Basil (rough chopped)

Cashews (rough chopped)

Garlic Cloves (minced)

Salt

Heavy Cream

Prepare all of the ingredients. Preheat oven to 400deg.

Set up a dredging station: Plate 1 - egg, Plate 2 - panko crumbs, parmesan cheese and Italian seasoning. Coat chicken in egg then panko mix. Repeat with remaining pieces of chicken.

In a large saute pan over medium-high heat, add oil. Fry each piece of chicken for 3-4 minutes on each side. Remove to a parchment paper lined baking sheet.

In a bowl, combine ingredients for sauce. Using an immersion blender, blitz until creamy. Spoon sauce over each piece of chicken (not enough to cover it entirely - you should have about half leftover). Sprinkle with shredded parmesan cheese. Place in oven for 25 minutes.

Start water boiling for pasta.

In a small sauce pan over medium low heat, add remaining sauce and let simmer.

Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water. Return to pot (away from heat) and add sauce from pan. Toss to evenly coat.

Serve a piece of chicken over a portion of pasta.

This sauce is rich and creamy and so yum. Throw in some grilled chicken, shrimp or broccoli to change it up.

Creamy Pesto Pasta Recipe

Basil

tbsp extra virgin olive oil

salt and pepper

pasta,

Heat olive oil over medium heat.

Add pesto and mix into the oil. Be...

Add pesto and mix into the oil. Be sure to stir often as the pesto warms.

When the pesto is warmed and just a...

When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you'd like.)

Add some pasta water to thin out the...

Add some pasta water to thin out the sauce, if needed.

Turn down the heat and continue to stir...

Turn down the heat and continue to stir to incorporate the cream and pesto. Salt and pepper to taste.

Seared salmon over freshly baked puff pastry, topped with creamy pesto sauce, tomatoes, basil, and cheese. Kosher, Shavuot.

Puff Pastry Salmon with Creamy Pesto

puff pastry

basil leaves

pecorino cheese

pine nuts

garlic

lemon juice

milk

tbsp butter

tbsp flour

salmon

tomato,

basil

Salt and pepper

Thaw your sheet of puff pastry dough (it usually takes about 40 minutes). You can also thaw it overnight in the fridge.&nbsp;

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with cooking spray. Whisk together egg with 1 tsp cold water to make an egg wash. Roll out your puff pastry sheet to smooth ridges and make it slightly thinner. Cut out four squares roughly 5x5 inches in size. Place squares on baking sheet.Brush the squares lightly with egg wash. Place in the preheated oven to bake for 10-15 minutes until golden brown.

While puff pastry is baking, fit your food processor with the blade attachment. Place fresh basil leaves inside along with ¼ cup of grated cheese, garlic clove, fresh lemon juice, and milk. Process until mixture is creamy, scraping the sides once to make sure all ingredients are processed. Reserve ¼ cup of grated cheese for garnish.

Place a small saucepan on the stovetop. Melt butter in the pan on medium high heat. Add flour to the melted butter and whisk to dissolve.

Continue whisking until the flour mixture turns a sandy-brown color.

Slowly add basil mixture from food processor, whisking constantly to blend.Bring to a simmer for about 2 minutes to melt the cheese and thicken the sauce. Reduce heat to low, season with salt and pepper to taste. Keep sauce warm until ready to serve, whisking periodically to break up any skin that develops on the surface.

When puff pastry is finished baking, remove from oven and set baking sheet on the counter to rest. Turn heat up to 450 degrees F.

In skillet, heat olive oil over medium high heat till hot (not brown or smoking). Add the fillets to the skillet—if your fillets are skin-on, place the fillets skin side up, meat side down.

Sear them on one side for 2-3 minutes until you see a brown crust forming on the meat.Without flipping the salmon, transfer the skillet to the oven and let it cook for 7-9 more minutes to desired doneness. Remove salmon from the oven. Use an oven mitt, that skillet handle will be HOT! If you cooked your fillets skin-on, peel off the cooked skins and discard before proceeding.

Assemble your salmon on serving plates. For each serving, place a piece of puff pastry on the plate. Ladle 3-4 tbsp of sauce onto the top of the puff pastry. Place seared salmon fillet on top of the sauce. Sprinkle the salmon with about ½ tbsp of grated cheese, or more to taste. Top with two fresh tomato slices and a sprig of fresh basil. Serve.

https://content.jwplatform.com/videos/Q9ks0Fy4.mp4

How to Sear Salmon Recipe and Tutorial Video: Make crisp restaurant-quality salmon in your own kitchen! Golden crust, moist & flaky within. Easy and delicious.

How to Sear Salmon

Homemade Creamy Pesto Sauce Recipe - This terrifically easy homemade pesto sauce is rich, creamy, and packed with bright flavor. Make the creamiest, dreamiest basil pesto sauce in just 5 minutes with only a handful of simple and fresh ingredients!

Homemade Creamy Pesto Sauce Recipe

basil leaves (packed)

pecorino cheese (or parmesan)

garlic (peeled)

lemon zest

salt and pepper

Set out a food processor. Place the basil leaves, pine nuts, pecorino cheese, garlic clove, and lemon zest in the food processor. Cover and pulse until finely ground.

Then add in the olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Pulse again until a smooth, thick pesto sauce is formed.

Add 3/4 cup heavy cream. Pulse just a few times to incorporate the cream. Add an additional 1/4 cup of heavy cream if needed. However, if the sauce is too thick, you can thin it out with a little water.

Taste, then salt and pepper as needed. Refrigerate until ready to use.

https://content.jwplatform.com/videos/RmrR4Als.mp4

Homemade Creamy Pesto Sauce Recipe - This terrifically easy homemade pesto sauce is rich, creamy, and packed with bright summer flavors. Make the creamiest, dreamiest basil pesto sauce in just 5 minutes with only a handful of simple and fresh ingredients!

Homemade Creamy Pesto Sauce

A gloriously green pesto made with peas and cashew nuts. A quick and tasty pasta sauce.

Pea Pesto

225 g (8 oz) frozen peas

garlic, crushed

vegan parmesan, grated (optional, you can add more nuts)

cashew nuts

vegan cream cheese

salt & black pepper

This creamy pesto pasta primavera is loaded up with crisp, vibrant produce like broccoli, carrots, bell peppers, and zucchini, that are tossed together with tender pasta in an easy and lightly creamy pesto sauce. Top with your favorite protein or enjoy as a vegetarian side or main dish.

Creamy Pesto Pasta Primavera

oz garden rotini or other pasta

Tbsp extra virgin olive oil

c raw broccoli, cut into small florets

carrot,

red bell pepper,

zucchini,

c cherry tomatoes, halved

garlic cloves,

½ c frozen peas

salt and pepper,

¼ c Parmesan cheese, grated ((optional garnish))

Tbsp fresh basil, chopped ((optional garnish))

1½ c fresh basil, packed

c fresh spinach, loosely packed

c Parmesan cheese

Tbsp pine nuts

garlic cloves

⅓ c extra virgin olive oil

Tbsp butter ((we prefer plant-based or reduced fat butter))

⅔ c 2% milk almond milk

Tbsp unbleached all-purpose flour

pasta

Make the pesto base: in a food processor, combine the basil, spinach, Parmesan cheese, toasted pine nuts, and garlic cloves. Pulse until the ingredients are coarsely chopped. Add the olive oil and blend until smooth, about 30 seconds to 1 minute. Set aside.

Make the pasta: bring a large sauce pot of water to a boil. Add the rotini and cook according to package directions until al dente, about 7 to 8 minutes. Reserve ½ cup of pasta water. Drain the pasta. Return the pasta to the pot and set aside.

Cook the veggies: while the pasta is cooking, heat the oil in a large frying pan over medium-high heat. Once the oil is hot, add the broccoli and carrots. Saute 3 to 4 minutes. Add bell peppers and saute another 2 to 3 minutes. Add the zucchini, tomatoes, and garlic. Cook another 2 minutes before adding the frozen peas. Cook another 2-3 minutes, or until the peas are warm and the zucchini is tender. Season with salt and pepper, to taste. Remove from heat.

Make the creamy pesto: melt the butter in a small saucepan on medium heat. Whisk in the flour into the milk and add to the saucepan. Whisk until the sauce thickens. Remove from heat and stir in pesto. Season with salt and pepper, to taste.

Combine ingredients &amp; serve: combine the cooked pasta, vegetables, and creamy pesto in the pot used to cook the pasta. Mix well to incorporate. If the sauce is too thick, use some of the reserved pasta water to thin the sauce to the desired consistency. Divide the pasta among bowls and garnish with fresh basil and additional Parmesan cheese, if desired.

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Top Tags

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