Quick Creamy Pesto Sauce

This Quick Creamy Pesto Sauce is a satisfying creamy herby sauce that comes together in minutes without sacrificing taste. It’s a one pan wonder made with prepared pesto sauce, heavy cream, garlic and a little bit of olive oil. 

This sauce is something I make on repeat during a busy week. You’ll get restaurant-quality flavor with almost zero effort every time. It takes literally 10 minutes from start to finish, uses ingredients I almost always have on hand, and somehow turns even the plainest pasta into something cozy and special. 

After testing a lineup of creamy pasta sauces, this is the one I always come back to. It’s reliable, beginner friendly, and impossible to mess up. It’s rich, silky, garlicky and loaded with basil flavor. Plus, you can use it on pretty much everything. 

INGREDIENT NOTES

All of the ingredients you need are in the recipe card below. Here’s a few tips about some of the key ingredients for the recipe.

Olive Oil: The additional olive oil adds depth and helps bloom the garlic, enhancing the flavor and texture of store-bought pesto. If you prefer, butter is good to use and gives richness to the dish. I like to use olive oil because it keeps things lighter. 

Garlic: You should definitely use this ingredient. It brings a necessary element of freshness and depth, helping to enhance the quality of the store-bought components of this recipe. 

Pesto: Store bought pesto is used to help make this recipe as easy as possible. Use a high-quality jarred pesto with visible herbs and a strong garlic aroma, it makes all the difference and is great in a pinch. Try to find a store bought version with olive oil rather than vegetable as this would be a more flavorful option.

Heavy Cream: I like to use heavy cream for the richness and velvety texture it adds to the dish, but if you would like a lighter healthier version, use half and half or evaporated milk. Using substitutions like half and half will create a slightly thinner but still creamy sauce.

Parmesan: Helps to thicken and season the sauce if needed. Pecorino is another good choice and adds a sharper bite. 

SUBSTITUTIONS & DIETARY OPTIONS 

• Dairy Free – Just snag some coconut or cashew cream and your favorite dairy-free pesto.
• Vegan – Give plant -based cream a shot with some vegan pesto. 
• Nut Free – Opt for a nut-free pesto, utilizing alternatives like pumpkin or sunflower seeds.

Pro Tip – Ensure to cook these dairy, vegan, nut free substitutions at a medium low heat to prevent separation of the mixture.

EXPERT TIPS

Avoid these pitfalls for the best results.

Burning garlic: Cook just until fragrant for about 30 seconds making sure not to let the garlic brown will ensure it doesn’t burn. 

Curdling or separation of the cream: Don’t let the sauce boil rapidly, add the cream slowly and stir constantly to maintain that smooth, velvety finish.

Thinner Sauce: For a thinner sauce and if you are making pasta to complete your meal, Reserve ¼ cup of pasta water to adjust the sauce consistency if needed. Not making pasta? Just add a splash of water, white wine or cooking wine to thin the sauce to your liking.  

Thicker Sauce: If the sauce is too thin, just simmer it gently until it thickens up a bit and add about a tablespoon of grated Parmesan.

Saucier Results: If you want more sauce for however you want to serve this, double the recipe and you should have enough sauce. 

Over-seasoning: Taste as you go and add salt to taste. It’s better to add salt to taste at the end after adding any additional ingredients like parmesan cheese or more pesto, because these ingredients have salt as well and will add more salt to the dish. 

VARIATIONS

• Spicy – Adding a pinch or two of crushed red pepper adds a little hint of spiciness and heat. 
• Lemony – Throw in some lemon zest – it really brightens things up. 
• Sun Dried Tomato – Try swapping in sun-dried tomato pesto instead. 

STORAGE AND REHEATING TIPS

Fridge: You can store this in an airtight container for up to 4 days in the fridge. The sauce thickens as it cools and will thin out when reheating. 

Freezer: After it cools completely, you can store in a freezer-safe container for up to 1 month, just make sure to thaw overnight in the fridge before reheating. What I usually like to do is double the amount, then freeze half for later use and easy meal prep. 

Great Freezer Hack:  freeze portions in ice cube trays, making it easy to use smaller amounts in future recipes.

Reheating: Reheat gently on the stove over low heat, stirring in a splash of milk or water if it thickens too much.

FAQs

MORE PASTA RECIPES

If you want another pasta sauce recipe but something more traditional, try this Homemade Marinara Sauce that’s easy to make too!

Here’s another creamy one if you would like to try something other than alfredo sauce, it’s a delicious Creamy Havarti Cheese Pasta Sauce using Havarti cheese and lots of garlic.

This Easy Ground Beef Stroganoff  is a hearty comfort classic pasta dish using ground beef or steak and egg noodles that will definitely warm you up on a cozy day.