Olive Garden Creamy Pesto Sauce

Name: Olive Garden Creamy Pesto Sauce (Elevated)
Total time: 45 min
Yield: About 2 cups
Cuisine: Italian
Ingredients: 2 cups Fresh Basil Leaves-packed; 1/4 cup Pine Nuts-toasted; 2 cloves Garlic; 1/2 cup Extra Virgin Olive Oil; 1/4 cup Parmesan Cheese-aged, grated; 1/4 tsp Salt; 1/8 tsp Black Pepper-freshly ground; 1 cup Heavy Cream-high fat; 2 tbsp Mascarpone Cheese; 1/4 cup Parmesan Cheese-aged, finely grated; 1 tbsp Lemon Juice-freshly squeezed

⏱45 min

👥About 2 cups

🔥350 cal

Medium

🍽️Italian

A luxurious, restaurant-quality creamy pesto sauce made with homemade basil pesto, high-fat cream, and aged Parmesan.

2 cups Fresh Basil Leaves-packed

1/4 cup Pine Nuts-toasted

2 cloves Garlic

1/2 cup Extra Virgin Olive Oil

1/4 cup Parmesan Cheese-aged, grated

See all 11 ingredients ↓

(0 reviews)

⏱45 min

👥About 2 cups

🔥350 cal

Medium

🍽️Italian

A luxurious, restaurant-quality creamy pesto sauce made with homemade basil pesto, high-fat cream, and aged Parmesan.

#Sauce #Pesto #Creamy #Italian #Gourmet #Homemade

Instructions

Prepare the Pesto: In a food processor, combine Basil Leaves, Toasted Pine Nuts, and Garlic. Pulse until coarsely chopped.
With the food processor running, slowly drizzle in Extra Virgin Olive Oil until a paste forms.
Add Parmesan Cheese, Salt, and Black Pepper. Pulse until well combined. Set aside.
In a saucepan over medium-low heat, gently warm Heavy Cream. Do not boil.
Whisk in Mascarpone Cheese until smooth and melted.
Remove from heat and stir in the prepared Pesto, Parmesan Cheese, and Lemon Juice.
Taste and adjust seasoning as needed. Serve immediately over pasta, grilled chicken, or roasted vegetables.

Ingredients

2 cups 480 mL Fresh Basil Leaves-packed
1/4 cup 60 mL Pine Nuts-toasted
2 cloves 10 g Garlic
1/2 cup 120 mL Extra Virgin Olive Oil
1/4 cup 60 g Parmesan Cheese-aged, grated
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black Pepper-freshly ground
1 cup 240 mL Heavy Cream-high fat
2 tbsp 30 mL Mascarpone Cheese
1/4 cup 60 g Parmesan Cheese-aged, finely grated
1 tbsp 15 mL Lemon Juice-freshly squeezed

Equipment

Food processor
Saucepan
Whisk

Instructions

Prepare the Pesto: In a food processor, combine Basil Leaves, Toasted Pine Nuts, and Garlic. Pulse until coarsely chopped.
With the food processor running, slowly drizzle in Extra Virgin Olive Oil until a paste forms.
Add Parmesan Cheese, Salt, and Black Pepper. Pulse until well combined. Set aside.
In a saucepan over medium-low heat, gently warm Heavy Cream. Do not boil.
Whisk in Mascarpone Cheese until smooth and melted.
Remove from heat and stir in the prepared Pesto, Parmesan Cheese, and Lemon Juice.
Taste and adjust seasoning as needed. Serve immediately over pasta, grilled chicken, or roasted vegetables.

Nutrition per serving

Calories 350

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Olive Garden Creamy Pesto Sauce

Olive Garden Creamy Pesto Sauce

Ratings & Reviews

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