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Pesto Cream Sauce

  • Author: Mortadella Head
  • Total Time: 20 minutes
  • Yield: 1 1x



3 cups tightly packed basil leaves

1 cup grated Romano cheese

3.5 cloves of garlic, minced

½ cup EVOO

¼½ cup heavy cream

1 tsp salt

1 tsp black pepper

1 tsp crushed red pepper


  1. In a food processor, pulsate the basil leaves until finely chopped.
  2. Add in grated Romano cheese and ¾ of the garlic, pulsate until thoroughly incorporated.
  3. Slowly add in the olive oil, stopping and scraping the sides of the food processor with a spatula as necessary.
  4. Heat a skillet over medium high heat, drizzling in olive oil once the pan is warm.
  5. Once the olive oil is heated, toss the rest of the garlic in, and let simmer until fragrant.
  6. Add the heavy cream into your pan, and let heat, seasoning with salt, pepper, and crushed red pepper.
  7. Add in the pesto mixture once it’s warm, tossing in some grated Romano cheese along with it.
  8. You’ll know the sauce is ready when it starts to thicken and bubble at the top.
  9. Add the sauce to your favorite kind of pasta, sprinkling with some grated cheese and basil at the end.
  10. Enjoy!
  • Prep Time: 5
  • Cook Time: 15
  • Category: Sauces
  • Cuisine: Italian-American