Creamy Basil Pesto Recipes

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CREAMY PESTO SAUCE



Creamy Pesto Sauce image

A Creamy Pesto Sauce recipe that's easy to make, and comes together in just 5 minutes!

Provided by Kelly Anthony

Categories     Condiment     Sauce

Time 5m

Number Of Ingredients 8

2 cups basil leaves
3 garlic cloves
3/4 cup pine nuts
1/3 cup Parmesan cheese
1/4 cup fresh-squeezed lemon juice
1/2 teaspoon Kosher salt
Generous 1/4 teaspoon black pepper
1/2 cup avocado oil or high-quality olive oil

Steps:

  • Add the basil, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper to the bowl of a food processor fitted with a blade attachment. Process until all of the ingredients are finely minced and a paste-like mixture forms.
  • With the food processor on, very slowly drizzle in the oil through the feed tube. Toss with warm pasta (if desired) and enjoy!

Nutrition Facts : Calories 229 kcal, Carbohydrate 3 g, Protein 3 g, Fat 24 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 213 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BASIL CREAM SAUCE



Basil Cream Sauce image

After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.

Provided by MESSY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 25m

Yield 6

Number Of Ingredients 7

2 cups fresh basil leaves
4 cloves garlic, minced
¼ cup olive oil
2 ounces pine nuts
½ cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream

Steps:

  • In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
  • Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g

CREAMY PESTO



Creamy Pesto image

This is a fairly simple recipe I came across years ago. It is divided into two parts, the pesto and an Alfredo sauce, and then the two are mixed together! Serve over hot pasta. Have fun with the pasta - some of our favorites for this are penne and farfalle (bow tie).

Provided by Allrecipes Cook

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 20m

Yield 2

Number Of Ingredients 11

1 cup fresh basil leaves
½ cup pine nuts
½ cup grated Asiago cheese
4 cloves garlic
1 teaspoon fresh ground black pepper
salt to taste
¼ cup extra-virgin olive oil
¼ stick butter
1 tablespoon all-purpose flour
½ cup milk
½ cup grated Asiago cheese

Steps:

  • Combine basil, pine nuts, Asiago, garlic, pepper, and salt in a food processor; pulse until uniformly chopped. Gradually add olive oil until a thick paste forms. Taste and adjust the seasoning.
  • Melt butter in a medium pan over low heat. Add flour and whisk constantly for 2 minutes. Gradually add milk, stirring constantly. Continue to cook until thickened, about 5 minutes. Stir in Asiago cheese until melted. Stir in pesto sauce until combined.

Nutrition Facts : Calories 800.2 calories, Carbohydrate 13.9 g, Cholesterol 83.6 mg, Fat 73.6 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 24.3 g, Sodium 843.7 mg, Sugar 4.1 g

CREAMY PESTO CHICKEN



Creamy Pesto Chicken image

Creamy Pesto Chicken - Create a restaurant-style meal at home with this flavor-packed, creamless Creamy Pesto Chicken dinner that comes together in just 30 minutes!

Provided by Katerina | Diethood

Categories     Dinner

Time 25m

Number Of Ingredients 12

1 pound boneless (, skinless chicken breasts)
salt and fresh ground pepper (, to taste)
2 tablespoons basil pesto
2 tablespoons extra virgin olive oil
2 cups cherry tomatoes (, halved)
1 tablespoon all-purpose flour
2 garlic cloves (, minced)
1/2 tablespoon basil pesto
1 cup fat free evaporated milk
salt and fresh ground pepper (, to taste)
freshly shaved parmesan (, for garnish, optional)
fresh basil ribbons (, for garnish, optional)

Steps:

  • Season chicken with salt and pepper, and rub chicken with the basil pesto.
  • Heat olive oil in a large nonstick skillet.
  • Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.
  • In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
  • Remove chicken from skillet.
  • Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.
  • Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
  • Add the prepared sauce to the skillet and bring to a boil.
  • Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
  • Remove from heat.
  • Garnish with cheese and basil ribbons.
  • Serve with pasta, rice, and/or salad.

Nutrition Facts : Calories 299 kcal, Carbohydrate 12 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 75 mg, Sodium 301 mg, Sugar 9 g, ServingSize 1 serving

ONE POT CREAMY PESTO CHICKEN PASTA



One Pot Creamy Pesto Chicken Pasta image

This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes!

Provided by Beth - Budget Bytes

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 13

1 lb. boneless, skinless chicken breast ($5.56)
2 Tbsp butter ($0.26)
2 cloves garlic ($0.16)
1/2 lb. penne pasta ($0.40)
1.5 cups chicken broth ($0.20)
1 cup milk ($0.32)
3 oz. cream cheese* ($0.29)
1/3 cup basil pesto ($0.73)
1/4 cup grated Parmesan ($0.44)
freshly cracked pepper ($0.03)
1 pinch crushed red pepper ($0.02)
3 cup fresh spinach ($0.90)
1/4 cup sliced sun dried tomatoes ($1.10)

Steps:

  • Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
  • While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
  • Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
  • Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
  • Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
  • If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.

Nutrition Facts : ServingSize 1 Serving, Calories 748.68 kcal, Carbohydrate 52.55 g, Protein 41.75 g, Fat 41.53 g, Fiber 4.1 g, Sodium 1099.28 mg

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