Delicious Sundried Tomato Pesto Cream Sauce Recipe

Make the sundried tomato pesto

Drain the sundried tomatoes, reserving about 2 tablespoons of the oil from the jar. In a small food processor or blender, combine the drained sundried tomatoes (1 cup), 2 tbsp reserved oil, basil leaves (1 cup), parsley (1/4 cup), garlic (2 cloves), toasted pine nuts (3 tbsp), and 1/4 cup of the grated Parmesan. Pulse until a coarse, spreadable pesto forms. Scrape down the sides as needed. If mixture is too thick, add 1 to 2 teaspoons of water or additional reserved oil to loosen slightly. Taste and adjust—add a pinch of salt or a little lemon juice if it tastes flat.

Prepare cream base

In a medium skillet or saucepan over medium heat, melt 1 tablespoon butter. Add 1/2 cup broth and bring to a gentle simmer. Slowly pour in 1.5 cups heavy cream while stirring. Allow cream and broth to come to a low simmer (do not boil vigorously) for about 2–3 minutes to warm through and slightly reduce.

Combine pesto and cream

Lower heat to medium-low. Spoon the prepared sundried tomato pesto into the warm cream mixture. Stir thoroughly to combine, breaking up the pesto so it disperses evenly. Simmer gently for 3–4 minutes, stirring occasionally, so flavors meld and sauce thickens slightly.

Finish and season

Stir in the remaining 1/4 cup grated Parmesan, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Cook for another 1–2 minutes until cheese is melted and sauce reaches a coating consistency. Taste and adjust seasoning—add more salt, pepper, or lemon as desired. If sauce becomes too thick, loosen with up to 2 tbsp additional broth or cream.

Serve

Remove from heat. Spoon over cooked pasta, grilled chicken, roasted vegetables, or use as a dip. Garnish with extra grated Parmesan, a few torn basil leaves, and a drizzle of olive oil if desired. Serve immediately.