Dive into a world where pesto meets cream in the most delicious ways! Whether you’re craving a quick weeknight dinner or a comforting weekend feast, these 18 pesto cream sauce recipes are about to become your new kitchen favorites. From pasta to chicken and beyond, get ready to transform simple ingredients into extraordinary meals. Let’s explore these delightful culinary creations together!
Lemon Basil Pesto Cream Pasta
Whip up this creamy, zesty pasta that’s about to become your weeknight hero. Bright lemon and fragrant basil pesto swirl into a silky sauce that clings to every noodle. Ready in under 30 minutes—it’s a flavor-packed escape from boring dinners.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried fettuccine pasta
– 2 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– ½ cup freshly grated Parmesan cheese
– ½ cup vibrant lemon basil pesto
– Zest and juice of 1 large lemon
– ½ tsp coarse sea salt
– ¼ tsp freshly cracked black pepper
– Fresh basil leaves for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz dried fettuccine pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat.
4. Add 4 cloves minced fresh garlic and sauté for 1–2 minutes until fragrant and golden—watch closely to avoid burning.
5. Pour in 1 cup heavy cream, stirring constantly to combine with the garlic.
6. Reduce heat to low and simmer the cream for 3–4 minutes until slightly thickened.
7. Stir in ½ cup freshly grated Parmesan cheese until melted and smooth.
8. Add ½ cup vibrant lemon basil pesto, zest and juice of 1 large lemon, ½ tsp coarse sea salt, and ¼ tsp freshly cracked black pepper, mixing thoroughly.
9. Drain the cooked pasta, reserving ½ cup of pasta water.
10. Add the drained pasta to the skillet, tossing to coat in the sauce—use tongs for even distribution.
11. If the sauce is too thick, gradually add reserved pasta water, 1 tbsp at a time, until desired consistency is reached.
12. Remove from heat and garnish with fresh basil leaves.
Keep it fresh by serving immediately—the creamy sauce hugs each noodle with a tangy, herbaceous punch. For a twist, top with grilled shrimp or roasted cherry tomatoes to add texture and color. This dish balances richness with bright acidity, making it a versatile crowd-pleaser that’s as easy as it is impressive.
Grilled Chicken with Pesto Cream Sauce
Ditch the boring chicken routine. This grilled chicken with pesto cream sauce transforms your weeknight dinner into a restaurant-worthy meal in under 30 minutes. Get ready for juicy, smoky chicken smothered in a luxuriously creamy, herby sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp rich extra virgin olive oil
- 1 tsp coarse kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp aromatic minced garlic
- 1 cup heavy whipping cream
- 1/2 cup vibrant basil pesto
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp bright lemon juice
Instructions
- Pat 4 boneless, skinless chicken breasts completely dry with paper towels. Tip: Drying ensures a perfect sear.
- Drizzle 2 tbsp rich extra virgin olive oil over the chicken breasts.
- Season both sides of the chicken with 1 tsp coarse kosher salt and 1/2 tsp freshly cracked black pepper.
- Preheat your grill or grill pan to medium-high heat (about 400°F).
- Place the seasoned chicken breasts on the hot grill.
- Grill for 6-7 minutes without moving to develop deep grill marks.
- Flip the chicken breasts using tongs.
- Grill for another 6-7 minutes until the internal temperature reaches 165°F. Tip: Use a meat thermometer for perfect doneness.
- Transfer the grilled chicken to a plate and loosely tent with foil.
- In the same pan (or a skillet), sauté 1 tbsp aromatic minced garlic in the residual oil for 30 seconds until fragrant.
- Pour in 1 cup heavy whipping cream and bring to a gentle simmer over medium heat.
- Whisk in 1/2 cup vibrant basil pesto until fully incorporated.
- Let the sauce simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
- Remove the sauce from heat and stir in 1/2 cup freshly grated Parmesan cheese and 1 tbsp bright lemon juice. Tip: Adding cheese off-heat prevents clumping.
- Plate the grilled chicken and spoon the warm pesto cream sauce generously over the top.
Enjoy the incredible contrast of the smoky, perfectly grilled chicken against the velvety, herbaceous sauce. Each bite delivers a punch of garlic and Parmesan, balanced by the bright finish of lemon. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop of that creamy pesto goodness.
Salmon in Pesto Cream Sauce
A salmon dinner that’s fancy enough for date night but easy enough for a Tuesday. This pesto cream sauce is the silky, herby blanket your fillets deserve—ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 1 tablespoon rich extra virgin olive oil
– 1 cup heavy cream
– ½ cup basil pesto (store-bought or homemade)
– 2 cloves garlic, minced
– ¼ cup grated Parmesan cheese
– 1 tablespoon fresh lemon juice
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Pat 4 (6-ounce) skin-on salmon fillets completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the salmon with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
3. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Place salmon fillets skin-side down in the skillet; cook undisturbed for 5–6 minutes until the skin is golden and crispy.
5. Flip salmon carefully with a spatula; cook for another 3–4 minutes until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
6. Transfer salmon to a plate; tent loosely with foil to keep warm.
7. Reduce heat to medium; add 2 cloves minced garlic to the same skillet and sauté for 30 seconds until fragrant.
8. Pour in 1 cup heavy cream and ½ cup basil pesto; whisk to combine.
9. Simmer the sauce for 3–4 minutes, stirring frequently, until slightly thickened.
10. Stir in ¼ cup grated Parmesan cheese and 1 tablespoon fresh lemon juice until the cheese melts and the sauce is smooth.
11. Return salmon to the skillet, spooning sauce over the fillets to warm through for 1 minute.
12. Garnish with 2 tablespoons chopped fresh parsley before serving.
Outrageously creamy with pops of basil and garlic, this sauce clings to every flaky bite of salmon. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop—it’s a restaurant-worthy meal that’ll have everyone asking for seconds.
Pesto Cream Risotto with Asparagus
Unlock restaurant-quality risotto at home with this creamy pesto version. We’re adding tender asparagus spears for a fresh crunch that cuts through the richness perfectly. Get ready to impress—no fancy skills required.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups Arborio rice
– 4 cups low-sodium chicken broth, warmed
– 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
– ½ cup prepared basil pesto
– ½ cup heavy cream
– ½ cup grated Parmesan cheese, plus extra for serving
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– Salt and freshly ground black pepper
Instructions
1. Warm the chicken broth in a medium saucepan over low heat and keep it simmering gently.
2. Heat the extra virgin olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
3. Add the finely diced onion and cook, stirring frequently, for 4-5 minutes until translucent and soft.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the Arborio rice to the pot and toast, stirring constantly, for 2 minutes until the grains are lightly golden and smell nutty. Tip: Toasting the rice is key—it helps the grains stay firm and absorb liquid slowly for the perfect creamy texture.
6. Pour in ½ cup of the warm broth and stir continuously until the liquid is fully absorbed.
7. Continue adding the warm broth, ½ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes total.
8. After about 15 minutes of adding broth, stir in the asparagus pieces and continue cooking and adding broth as before.
9. Once all broth is absorbed and the rice is tender with a slight bite (al dente), remove the pot from the heat. Tip: The risotto should be creamy and loose, not stiff—it will thicken slightly as it rests.
10. Immediately stir in the remaining 2 tablespoons of butter, the heavy cream, prepared basil pesto, and grated Parmesan cheese until fully incorporated and creamy.
11. Season with salt and freshly ground black pepper to your preference. Tip: Taste before adding salt, as the broth, pesto, and Parmesan already contribute saltiness.
12. Let the risotto rest, covered, for 2 minutes off the heat before serving.
Rich and velvety with pops of herbal brightness from the pesto, this risotto has a luxurious mouthfeel. The asparagus adds a delightful tender-crisp texture in every bite. Serve it immediately in shallow bowls, topped with an extra sprinkle of Parmesan and a drizzle of olive oil for a restaurant-worthy finish.
Spinach Ravioli in Pesto Cream Sauce
Unlock restaurant-quality pasta at home with this creamy, vibrant dish. Spinach-stuffed pillows swim in a velvety pesto cream sauce that’s pure comfort. Ready in under 30 minutes—let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 package (9 oz) fresh spinach ravioli
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– ½ cup homemade or high-quality store-bought basil pesto
– ½ cup freshly grated Parmesan cheese
– ¼ tsp finely ground black pepper
– ¼ tsp kosher salt
– Fresh basil leaves for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fresh spinach ravioli to the boiling water and cook for 3–4 minutes, or until they float to the surface and are tender but firm.
3. While the ravioli cooks, heat the rich extra virgin olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant but not browned.
5. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
6. Whisk in the basil pesto until fully incorporated and the sauce is smooth and vibrant green.
7. Reduce the heat to low and stir in the freshly grated Parmesan cheese until melted and creamy.
8. Season the sauce with kosher salt and finely ground black pepper, adjusting to your preference.
9. Drain the cooked ravioli gently, reserving ¼ cup of pasta water.
10. Add the ravioli to the skillet with the pesto cream sauce, tossing to coat evenly.
11. If the sauce is too thick, gradually stir in the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
12. Remove from heat and garnish with fresh basil leaves.
Now, serve immediately while hot. Notice how the tender ravioli pockets burst with earthy spinach against the silky, herbaceous sauce. For a twist, top with toasted pine nuts or a drizzle of chili oil to add crunch and heat—perfect for a cozy dinner that feels effortlessly elegant.
Penne with Sun-Dried Tomato Pesto Cream
Hear me out: this creamy pesto pasta is your new weeknight hero. Grab that jar of sun-dried tomatoes and let’s get saucy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound dried penne pasta
– 1 cup oil-packed sun-dried tomatoes, plus 2 tablespoons of their fragrant oil
– ½ cup raw pine nuts
– 2 large cloves of fresh garlic
– 1 cup freshly grated Parmesan cheese, plus extra for serving
– 1 cup heavy cream
– ½ cup fresh basil leaves
– 1 tablespoon rich extra virgin olive oil
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 pound of dried penne pasta to the boiling water and cook for 9-11 minutes, until al dente (it should have a slight bite).
3. While the pasta cooks, toast ½ cup of raw pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until golden and fragrant.
4. In a food processor, combine 1 cup of oil-packed sun-dried tomatoes (drained, reserving 2 tablespoons of oil), the toasted pine nuts, 2 large cloves of fresh garlic, ½ cup of the freshly grated Parmesan, and ½ cup of fresh basil leaves.
5. Pulse the mixture until it forms a coarse paste, scraping down the sides as needed.
6. In a large skillet, heat 1 tablespoon of rich extra virgin olive oil and the 2 reserved tablespoons of sun-dried tomato oil over medium heat.
7. Add the sun-dried tomato pesto paste to the skillet and cook for 2 minutes, stirring constantly to release its aromas.
8. Pour 1 cup of heavy cream into the skillet and bring the sauce to a gentle simmer, stirring frequently.
9. Reduce the heat to low and let the sauce simmer for 5 minutes, until slightly thickened.
10. Drain the cooked penne pasta, reserving ½ cup of the starchy pasta water.
11. Add the drained pasta directly to the skillet with the sauce.
12. Toss the pasta in the sauce over low heat for 1-2 minutes, adding splashes of the reserved pasta water if needed to loosen the sauce.
13. Stir in the remaining ½ cup of freshly grated Parmesan cheese, ½ teaspoon of fine sea salt, and ¼ teaspoon of freshly cracked black pepper until the cheese melts and the pasta is evenly coated.
14. Remove the skillet from the heat and let it rest for 1 minute before serving.
A silky, vibrant sauce clings to every noodle, offering sweet tomato bursts and a nutty richness. Top with extra Parmesan and fresh basil for a restaurant-worthy finish that’s impossibly easy.
Shrimp and Pesto Cream Alfredo
Ready to level up your pasta game? This Shrimp and Pesto Cream Alfredo is a decadent weeknight win. Rich, creamy, and packed with flavor—it’s the ultimate comfort food upgrade.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined
– 12 oz fettuccine pasta
– 4 cloves garlic, freshly minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/4 cup prepared basil pesto
– 3 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– 1/4 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– Fresh basil leaves, for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the raw shrimp completely dry with paper towels to ensure a good sear.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the shrimp to the hot skillet in a single layer, seasoning them with kosher salt and freshly cracked black pepper.
6. Cook the shrimp for 1-2 minutes per side, until they turn pink and opaque, then transfer them to a clean plate.
7. Reduce the skillet heat to medium and add the unsalted butter.
8. Once the butter melts, add the freshly minced garlic and sauté for 30-45 seconds, just until fragrant to avoid burning.
9. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring constantly.
10. Let the cream simmer for 2-3 minutes to thicken slightly.
11. Whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
12. Stir in the prepared basil pesto until fully incorporated.
13. Drain the cooked fettuccine, reserving 1/4 cup of the pasta water.
14. Add the drained pasta and the reserved pasta water to the skillet with the sauce.
15. Toss everything together for 1-2 minutes until the pasta is well coated and the sauce clings to the strands.
16. Gently fold the cooked shrimp back into the skillet to warm through for about 1 minute.
17. Divide the pasta among serving bowls and garnish with fresh basil leaves and extra grated Parmesan cheese.
Decadent doesn’t begin to describe it. The sauce clings luxuriously to every strand of pasta, offering a silky texture with pops of garlic and herbaceous pesto. Serve it immediately with a crisp green salad or crusty garlic bread to soak up every last drop.
Pesto Cream Sauce over Zucchini Noodles
Let’s skip the pasta guilt and spiral into this vibrant, creamy pesto situation. Light, fresh zucchini noodles meet a luscious basil cream sauce for a dinner that feels indulgent but won’t weigh you down. Ready in under 30 minutes, it’s your new weeknight hero.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 medium zucchini, spiralized into noodles
– 2 cups fresh basil leaves, packed
– 1/2 cup raw pine nuts, lightly toasted
– 2 cloves fresh garlic, peeled
– 1/2 cup rich extra virgin olive oil
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
– 1 tbsp unsalted butter
Instructions
1. Place the fresh basil leaves, toasted pine nuts, and peeled garlic cloves into a food processor.
2. Pulse the mixture 5-7 times until the ingredients are roughly chopped.
3. With the processor running on low, slowly drizzle in the rich extra virgin olive oil through the feed tube until a thick, vibrant green pesto forms. Tip: For the brightest flavor, use basil that hasn’t been refrigerated.
4. Transfer the pesto to a medium mixing bowl.
5. Whisk the heavy cream and freshly grated Parmesan cheese into the pesto until fully combined and smooth.
6. Heat a large skillet over medium-high heat and add the unsalted butter.
7. Once the butter is melted and foaming, add the spiralized zucchini noodles to the skillet.
8. Sauté the zucchini noodles for 3-4 minutes, tossing frequently, until they are just tender but still have a slight bite (al dente). Tip: Avoid overcooking the zucchini noodles, or they’ll become watery and limp.
9. Reduce the skillet heat to low.
10. Pour the prepared pesto cream sauce over the zucchini noodles in the skillet.
11. Gently toss the noodles in the sauce for 1-2 minutes until everything is evenly coated and heated through. Tip: If the sauce seems too thick, thin it with a tablespoon of pasta water or cream.
12. Season the entire dish with the coarse sea salt and freshly cracked black pepper, tossing once more to combine.
13. Remove the skillet from the heat immediately.
Now, serve this beauty straight from the pan. The zucchini noodles offer a satisfying, springy texture that perfectly carries the velvety, herb-packed sauce. Nutty from the pine nuts and sharp from the Parmesan, each forkful is a flavor explosion. For a next-level twist, top it with grilled shrimp or a sprinkle of chili flakes for a little kick.
Pesto Cream Pizza with Fresh Mozzarella
Kick your pizza night up a notch with this creamy, herb-packed twist. Forget the red sauce—this pesto cream base is a game-changer, topped with melty fresh mozzarella that’ll have everyone grabbing seconds. Ready in under 30 minutes, it’s the ultimate weeknight win.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 store-bought pizza dough, room temperature
– 1/2 cup heavy cream
– 1/4 cup basil pesto, homemade or high-quality jarred
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
– 2 tbsp extra virgin olive oil, for brushing
– 1/4 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp grated Parmesan cheese, for finishing
– 1 tbsp fresh basil leaves, thinly sliced for garnish
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 10 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle.
3. Brush the dough evenly with extra virgin olive oil, leaving a 1/2-inch border around the edges.
4. In a small bowl, whisk together heavy cream and basil pesto until smooth.
5. Spread the pesto cream mixture over the dough, avoiding the border.
6. Arrange the fresh mozzarella slices evenly over the pesto cream.
7. Sprinkle kosher salt and freshly ground black pepper over the top.
8. Carefully transfer the pizza to the preheated stone or baking sheet.
9. Bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbly.
10. Remove from the oven and immediately sprinkle with grated Parmesan cheese.
11. Let the pizza rest for 2 minutes to set the cheese.
12. Garnish with fresh basil leaves before slicing.
Mouthwatering and indulgent, this pizza boasts a creamy, garlicky base with pockets of gooey mozzarella. The crisp crust holds up beautifully against the rich toppings—try adding a drizzle of balsamic glaze or serving with a simple arugula salad for a fresh contrast.
Mushroom and Pesto Cream Lasagna
Lasagna lovers, listen up! This mushroom and pesto cream version is your new obsession. Layers of earthy mushrooms, vibrant pesto, and creamy sauce come together for a comfort food upgrade that’s surprisingly easy to make.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound cremini mushrooms, thinly sliced
– 2 cloves garlic, minced
– 1 cup high-quality basil pesto
– 1 (15-ounce) container whole-milk ricotta cheese
– 1 large farm-fresh egg
– 1/2 cup finely grated Parmesan cheese
– 1/4 teaspoon finely ground black pepper
– 12 no-boil lasagna noodles
– 2 cups shredded whole-milk mozzarella cheese
– 2 cups heavy cream
Instructions
1. Preheat your oven to 375°F.
2. Heat the rich extra virgin olive oil in a large skillet over medium-high heat for 1 minute.
3. Add the thinly sliced cremini mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
4. Stir in the minced garlic and cook for 1 minute until fragrant, then remove the skillet from heat. (Tip: Don’t overcrowd the mushrooms—cook in batches if needed for the best browning.)
5. In a medium bowl, combine the whole-milk ricotta cheese, farm-fresh egg, finely grated Parmesan cheese, and finely ground black pepper.
6. Spread 1/2 cup of the heavy cream evenly across the bottom of a 9×13-inch baking dish.
7. Arrange 4 no-boil lasagna noodles in a single layer over the cream.
8. Spread half of the ricotta mixture evenly over the noodles.
9. Spoon half of the cooked mushroom mixture over the ricotta.
10. Dollop half of the high-quality basil pesto over the mushrooms.
11. Sprinkle 1/2 cup of the shredded whole-milk mozzarella cheese over the pesto.
12. Repeat layers: 1/2 cup heavy cream, 4 noodles, remaining ricotta mixture, remaining mushrooms, remaining pesto, and 1/2 cup mozzarella.
13. Top with the final 4 no-boil lasagna noodles.
14. Pour the remaining 1 cup of heavy cream evenly over the top layer of noodles. (Tip: Gently press down on the noodles to help them absorb the cream.)
15. Sprinkle the remaining 1 cup of shredded whole-milk mozzarella cheese over the top.
16. Cover the baking dish tightly with aluminum foil.
17. Bake at 375°F for 30 minutes.
18. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. (Tip: Let it rest for 10 minutes before slicing to set the layers.)
19. Serve warm.
Zesty, creamy, and deeply savory, this lasagna boasts a luxurious texture with perfectly al dente noodles. The pesto adds a bright, herbal punch that cuts through the richness. Try serving it with a simple arugula salad dressed in lemon vinaigrette for a fresh contrast.
Pesto Cream Stuffed Bell Peppers
Aren’t you tired of the same old stuffed peppers? These pesto cream versions are about to become your new obsession—they’re creamy, herby, and packed with flavor. Get ready to impress your dinner guests with minimal effort and maximum deliciousness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large red bell peppers, halved and seeded
– 1 cup cooked quinoa
– 1 cup shredded mozzarella cheese
– 1/2 cup store-bought basil pesto
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp extra virgin olive oil
– 1 tsp garlic powder
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Drizzle 1 tbsp of extra virgin olive oil over the bell pepper halves, coating them evenly.
3. Place the peppers cut-side down on the baking sheet and roast for 15 minutes until slightly softened.
4. While the peppers roast, combine the cooked quinoa, shredded mozzarella cheese, basil pesto, heavy cream, grated Parmesan cheese, garlic powder, kosher salt, and black pepper in a large bowl.
5. Mix the filling thoroughly until all ingredients are well incorporated.
6. Remove the peppers from the oven and flip them cut-side up using tongs.
7. Spoon the pesto cream mixture evenly into each pepper half, packing it down lightly.
8. Drizzle the remaining 1 tbsp of extra virgin olive oil over the stuffed peppers.
9. Bake for 20 minutes at 375°F until the filling is bubbly and the cheese is golden brown.
10. Let the peppers cool for 5 minutes before serving to allow the filling to set.
So creamy and satisfying, these peppers offer a delightful contrast between the tender bell pepper shells and the rich, herbaceous filling. Serve them alongside a crisp green salad for a complete meal, or enjoy them as a standout appetizer at your next gathering.
Pesto Cream Gnocchi with Cherry Tomatoes
Just when you thought gnocchi couldn’t get better—enter pesto cream. This 20-minute wonder combines pillowy potato dumplings with a vibrant, creamy sauce and sweet roasted tomatoes for a restaurant-quality meal at home.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb shelf-stable potato gnocchi
– 2 cups sweet cherry tomatoes, halved
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, minced
– ½ cup heavy cream
– ½ cup fresh basil pesto
– ¼ cup grated Parmesan cheese
– 1 tsp kosher salt
– ½ tsp crushed red pepper flakes
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 400°F. Toss halved cherry tomatoes with 1 tbsp olive oil and ½ tsp kosher salt on a baking sheet. Roast for 12–15 minutes until blistered and juicy. (Tip: Roasting concentrates the tomatoes’ sweetness.)
2. Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package directions, about 2–3 minutes, until they float to the surface. Drain immediately.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low.
5. Whisk in fresh basil pesto and grated Parmesan until the sauce is smooth and emulsified. (Tip: Keep the heat low to prevent the cream from separating.)
6. Add drained gnocchi and roasted tomatoes to the skillet, tossing gently to coat in the sauce. Cook for 2 minutes to let flavors meld.
7. Season with remaining ½ tsp kosher salt, adjusting if needed. (Tip: Taste before adding extra salt—Parmesan and pesto are already salty.)
8. Garnish with fresh basil leaves and serve immediately.
Melt-in-your-mouth gnocchi meets a velvety, herbaceous sauce with pops of sweet tomato. The creamy pesto clings to each dumpling, while the roasted tomatoes add a bright, juicy contrast. Try topping with toasted pine nuts or serving alongside grilled chicken for a heartier meal.
Conclusion
Whether you’re craving a cozy pasta night or want to impress guests, these 18 pesto cream sauces are your ticket to delicious meals. We hope you try a few, leave a comment with your favorite, and share the article on Pinterest to spread the pesto love!
