How To Make Creamy Pesto Sauce With Cream Cheese
Introduction
Creamy pesto sauce with cream cheese elevates the classic Italian condiment to a new level of richness and tang. While traditional pesto relies on basil, pine nuts, garlic, Parmesan cheese, and olive oil, this version incorporates cream cheese for a smoother, more decadent texture. Its popularity stems from its versatility; it’s equally delightful tossed with pasta, spread on sandwiches, or used as a flavorful dip. The addition of cream cheese not only enhances the creaminess but also adds a subtle tang that complements the fresh basil.
Ingredients
2 cups fresh basil leaves, packed 1/4 cup pine nuts, toasted (walnuts can be substituted) 2-3 cloves garlic, minced 1/2 cup grated Parmesan cheese 4 ounces cream cheese, softened 1/4 – 1/2 cup extra virgin olive oil Salt and pepper to taste Optional: 1-2 tablespoons lemon juice for brightness
Preparation Steps
Begin by washing the basil leaves thoroughly and drying them completely. This prevents a watery sauce. Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, until lightly golden and fragrant, stirring frequently to prevent burning. Allow the pine nuts to cool slightly before proceeding. Mince the garlic finely or use a garlic press for a smoother consistency. Softening the cream cheese ahead of time ensures it blends seamlessly into the pesto. If adding lemon juice, have it ready.
Cooking Instructions
While technically, pesto is not “cooked” in the traditional sense (using heat), the preparation involves processing ingredients to achieve the desired texture and consistency. Here’s how to create creamy pesto sauce with cream cheese: 1. Combine Basil, Pine Nuts, and Garlic: In a food processor, combine the fresh basil leaves, toasted pine nuts, and minced garlic. Pulse until finely chopped. 2. Add Parmesan Cheese and Cream Cheese: Add the grated Parmesan cheese and softened cream cheese to the food processor. Pulse until the mixture is well combined and relatively smooth. 3. Drizzle in Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Start with 1/4 cup and add more as needed. For a thinner sauce, use the full 1/2 cup. 4. Season to Taste: Season the pesto with salt and pepper to taste. If using, add the lemon juice and pulse briefly to incorporate. 5. Adjust Consistency (Optional): If the pesto is too thick, add a tablespoon of olive oil or a teaspoon of water at a time until you achieve the desired consistency. Important Note: Avoid over-processing the pesto, as this can heat the basil and turn it bitter. Pulse in short bursts, scraping down the sides of the food processor as needed. Gentle Heating (Optional): If you are using the pesto in a cooked dish (like pasta), you can gently warm it through at the end of the cooking process. Do not boil the pesto, as this will dull the color and affect the flavor. Simply add the pesto to the warm pasta and toss until evenly coated.
Serving Suggestions
Creamy pesto sauce with cream cheese is incredibly versatile. Toss it with your favorite pasta shape, such as linguine, fettuccine, or penne. Spread it on sandwiches or wraps for added flavor. Use it as a dip for vegetables, crackers, or breadsticks. It also pairs well with grilled chicken, fish, or vegetables. Garnish with a sprinkle of Parmesan cheese, fresh basil leaves, or a drizzle of olive oil for an elegant presentation. Try it as a pizza topping in place of traditional tomato sauce.
Tips and Common Mistakes
Use Fresh Basil: The quality of the basil directly impacts the flavor of the pesto. Use fresh, vibrant green basil leaves for the best results. Toast Pine Nuts: Toasting the pine nuts enhances their flavor and adds a subtle nutty aroma. Don’t Over-Process: Over-processing the pesto can make it bitter. Pulse the ingredients in short bursts. Season Generously: Don’t be afraid to season the pesto with salt and pepper to taste. Adjust Consistency: Adjust the amount of olive oil to achieve your desired consistency. Avoid Metal Bowls: Using a metal bowl when storing pesto can cause it to oxidize and turn brown. Store it in an airtight container in the refrigerator. Freezing Pesto: Pesto freezes well. Portion it into ice cube trays for easy use later.
Explore More Cooking Guides
Mastering how to make creamy pesto sauce with cream cheese opens a world of culinary possibilities. Its rich flavor, creamy texture, and ease of preparation make it a versatile addition to any kitchen. Whether you’re looking to enhance a simple pasta dish or add a burst of flavor to your favorite appetizers, this recipe is sure to impress. Try this delightful variation of classic pesto at home, and discover endless ways to adapt it to your unique tastes and preferences. For more inspiring recipes and comprehensive cooking guides, visit foodrecipestory.com and embark on a flavorful journey of culinary exploration.
