PESTO CREAM SAUCE RECIPES
PASTA WITH PESTO CREAM SAUCE - THE PIONEER WOMAN
I finally have basil in my garden. Basil I can use.
Provided by Ree Drummond
Categories main dish
Total Time 16 minutes
Prep Time 6 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook pasta until al dente.Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside. Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir. Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.
PESTO CREAM SAUCE RECIPE - FOOD.COM
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.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
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.
Nutrition Facts : Calories 259.1, FatContent 25.9, SaturatedFatContent 16.1, CholesterolContent 87.4, SodiumContent 404.6, CarbohydrateContent 1.8, FiberContent 0, SugarContent 0.2, ProteinContent 5.8
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QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE RECIPE ...
This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL.
Note: Pine nuts are AKA Pignoli Nuts
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 1628.5 per serving
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 1628.5 per serving
- Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
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Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Dinner
Calories 327 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Dinner
Calories 327 calories per serving
- Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.
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PESTO RECIPES | BBC GOOD FOOD
Pep up your dinner with a dose of punchy pesto. This green sauce can be easily adapted too.
From bbcgoodfood.com
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PESTO RECIPES | BBC GOOD FOOD
Pep up your dinner with a dose of punchy pesto. This green sauce can be easily adapted too.
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ARUGULA PESTO RECIPE - NYT COOKING
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren’t called pestos, yet that’s what they are — all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains — risottos made with rice, barley, or wheat — and as a topping for tomatoes. It’s great on its own, spooned onto a thick slice of country bread. Don’t use a sharp olive oil with this, or it will overwhelm the arugula.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
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Baked tortellini in a creamy pesto sauce will wow your family and guests alike! Bake until browned and bubbly, then top with fresh basil.
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Total Time 1 hours
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Total Time 1 hours
- For a sharper cheese flavor, you can use jack cheese instead of mozzarella or a combo of jack and mozzarella. The mozzarella adds a lot of creaminess and gooey cheese. Romano can be interchanged with the parmesan.
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This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready?
From thepioneerwoman.com
Total Time 25 minutes
Category main dish, poultry
From thepioneerwoman.com
Total Time 25 minutes
Category main dish, poultry
- *Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.
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BAKED TORTELLINI WITH PESTO SAUCE
Baked tortellini in a creamy pesto sauce will wow your family and guests alike! Bake until browned and bubbly, then top with fresh basil.
From theslowroasteditalian.com
Total Time 1 hours
From theslowroasteditalian.com
Total Time 1 hours
- For a sharper cheese flavor, you can use jack cheese instead of mozzarella or a combo of jack and mozzarella. The mozzarella adds a lot of creaminess and gooey cheese. Romano can be interchanged with the parmesan.
See details
CHICKEN WITH MUSTARD CREAM SAUCE - THE PIONEER WOMAN
This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready?
From thepioneerwoman.com
Total Time 25 minutes
Category main dish, poultry
From thepioneerwoman.com
Total Time 25 minutes
Category main dish, poultry
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PESTO CREAM SAUCE RECIPE | ALLRECIPES
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