Pesto Asiago Sauce
Add delicious flavor to your meals with this creamy pesto asiago sauce! It’s perfect for pasta, chicken, or veggies and super easy to make!
Hey there! Have you ever tried making Asiago pesto? It’s a delicious twist on the classic pesto that you’re going to love. The sharp, nutty flavor of Asiago cheese pairs perfectly with fresh basil, pine nuts (or walnuts if you’re feeling adventurous), and garlic. The best part? A splash of lemon juice and a little heavy cream make it extra rich and creamy. You can toss it with pasta, drizzle it over chicken, or even serve it as a dip for crusty bread. Seriously, this Asiago pesto is so versatile and bursting with flavor—it’s the kind of sauce you’ll want to have on hand all the time.
What You Need for Asiago Pesto
- Fresh Basil Leaves – You’ll need a cup of packed basil for that bright, herbal flavor we all love in pesto.
- Asiago Cheese – Grated and ready to go, it adds that bold, tangy kick that takes this pesto up a notch.
- Pine Nuts (or Walnuts) – Pine nuts give it that buttery flavor, but if you want a variation, walnuts work just as well.
- Garlic – Two cloves, minced up, to give the pesto that signature savory edge.
- Extra Virgin Olive Oil – This brings everything together, making it smooth and luxurious.
- Lemon Juice – Just a tablespoon to brighten things up.
- Heavy Cream – For a rich, velvety texture that makes this pesto different from the usual.
- Salt and Pepper – To season it just right.
Recipe Substitutions And Notes
- You can substitute walnuts for pine nuts. While they have a stronger flavor, they can complement chicken dishes well.
- For a peppery twist, use arugula instead of basil in the sauce.
- If you prefer a lighter sauce, skip the heavy cream and avoid heating it up.
- While asiago is fantastic, mixing in other cheeses like Parmesan or pecorino can add a unique flavor twist.
How to Make Asiago Pesto
- Blend it all together: Toss 1 cup fresh basil, ½ cup grated Asiago cheese, ¼ cup pine nuts, and 2 minced garlic cloves into a food processor. Give it a good pulse until everything’s finely chopped.
- Drizzle in the olive oil: With the processor running, slowly pour in ½ cup of olive oil. Keep blending until it’s creamy and smooth.
- Add a little zing: Throw in 1 tablespoon of lemon juice, and don’t forget to season with salt and pepper. Blend until it’s all mixed in.
- Creamy finish: Here’s where the magic happens. Transfer the pesto to a saucepan over medium-low heat and stir in ¼ cup heavy cream. Let it cook for 2–3 minutes until it’s warmed through and slightly thickened.
- Enjoy!: Serve your Asiago pesto right away! It’s amazing over pasta, spooned on grilled chicken, or even as a dip for fresh bread. You can also store it in the fridge and use it throughout the week.
Georgie’s Tips
Ways to Use Asiago Pesto
This pesto is super versatile. Toss it with your favorite pasta for an easy, flavor-packed meal. It’s also great drizzled over grilled chicken or fish, adding a zesty richness. You can even use it as a sandwich spread or dip for veggies and bread. It’s one of those sauces that instantly elevates whatever you’re eating.
So, if you’re ready to mix things up from the usual pesto routine, give this Asiago pesto a try. With its creamy, tangy flavor and endless versatility, it’s bound to become a new favorite in your kitchen. Whether you’re making a quick pasta dish or looking to impress at a dinner party, this recipe is a winner!
Frequently Asked Questions
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Pesto Asiago Sauce
Ingredients
- 1 cup fresh basil leaves (packed)
- ½ cup asiago cheese (grated)
- ¼ cup pine nuts (or walnuts for a variation)
- 2 cloves garlic (minced)
- ½ cup extra virgin olive oil
- 1 tablespoon lemon juice
- ¼ cup Heavy Whipping Cream
- salt and pepper to taste
Instructions
- In a food processor or blender, combine 1 cup fresh basil leaves, 1/2 cup asiago cheese, 1/4 cup pine nuts, and 2 cloves garlic. Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil until the mixture becomes smooth and creamy.
- Add 1 tablespoon lemon juice, salt and pepper to taste. Blend until fully incorporated.
- Transfer the pesto to a saucepan over medium-low heat, then stir in 1/4 cup Heavy Whipping Cream. Cook gently for 2–3 minutes until the sauce is warmed through and slightly thickened.
- Serve immediately over pasta, chicken, or as a dip for bread.