Creamy Pesto Sauce

Creamy Pesto Sauce is a delicious, creamy, and flavorful condiment that’s perfect for pasta, sandwiches, and so much more. It’s made with a combination of fresh basil, pine nuts, parmesan cheese, and olive oil, and has a bright, fresh flavor that’s sure to impress.

Why You’ll Reach For This Sauce

• Fast. A delicious sauce that is ready in under 30 minutes .
• Easy. A simple no cook recipe that is versatile and delicious.
• Low Carb . Only 4 net carbs per serving!
• Vegetarian . A great flavorful addition to a variety of vegetarian-friendly dishes.

What Is Creamy Pesto Made Of?

• Basil leaves
• Pine nuts
• Parmesan cheese
• Olive oil
• Garlic
• Heavy cream
• Salt and pepper

How To Make Creamy Pesto

1. First, add the basil, pine nuts, Parmesan cheese, and garlic to a food processor. Pulse the mixture until it’s finely chopped.
2. Next, with the food processor running, slowly drizzle in the olive oil. Stop to scrape down the sides of the food processor as needed.
3. Once all of the ingredients are fully combined and the mixture is smooth and creamy, add the heavy cream season with salt and pepper to taste.

Variations

• Add a kick of spice. If you like a spicy herbaceous flavor to add to veggies, marinades, pasta, or salads, sprinkle in some red pepper flakes for a hint of heat.
• Double it up. Double this creamy pesto recipe for a bite that will satisfy today and many days to come.

How Can I Improve My Pesto?

If you’re looking to improve your pesto, here are a few tips to try:

1. Use fresh, crisp ingredients. Fresh basil, pine nuts, and Parmesan cheese are all key ingredients in pesto, and using old or stale ingredients can give the sauce a less-than-optimal flavor. Be sure to use only the freshest ingredients for the best results.
2. Adjust the proportions to your taste preferences. Pesto is a highly customizable sauce, and the proportions of the ingredients can be adjusted to suit your taste preferences. If you prefer a more basil-forward pesto, you can use more basil and less cheese and pine nuts. If you prefer a more creamy pesto, you can use more cheese, heavy cream, pine nuts, and less basil. Experiment with the proportions until you find the perfect balance of flavors for your taste buds.
3. Try adding a little bit of lemon juice. A squeeze of lemon juice can help brighten up the flavors of the pesto and balance out any bitterness. Try adding a little bit at a time until you find the perfect balance.
4. Use a high-quality olive oil. Pesto is made with a lot of olive oil, so it’s important to use a high-quality oil with a good flavor. Look for an oil that is made with cold-pressed olives and has a fruity, buttery flavor.

Why Does My Pesto Taste Bitter?

There are a few possible reasons why your pesto might be tasting bitter:

1. Old or wilted basil. Fresh basil is essential for making good pesto, and using old or wilted basil can give the sauce a bitter flavor. Be sure to use only fresh, crisp basil leaves for the best results.
2. Too much garlic. While garlic is a key ingredient in pesto, using too much can give the sauce a bitter flavor. Be sure to use only a moderate amount of garlic, or adjust to your taste preferences.
3. Too much cheese. You definitely don’t want to skip the cheese in pesto, but using too much can give the sauce a bitter flavor. Be sure to use only a moderate amount of cheese, or adjust to your taste preferences.
4. Old or stale pine nuts. Pine nuts are another key ingredient in pesto, and using old or stale nuts can give the sauce a bitter flavor. Be sure to use only fresh, crisp pine nuts for the best results.

What To Serve It With

There are so many delicious ways to use creamy pesto sauce! You can toss it with pasta, spread it on sandwiches or wraps, use it as a topping for grilled chicken or fish, or even use it as a dip for veggies or chips. The possibilities are endless!

How Long Does It Last?

This creamy pesto can be used for so many things, you’ll be tempted to double up the recipe and keep extra in your fridge for a quick flavorful bite.

You can use it immediately, or transfer it to an airtight container and store it in the refrigerator for up to 5 days.

More Scrumptious Sauce Recipes

• Potsticker Sauce
• Big Mac Sauce
• Pomodoro Sauce
• Keto Ranch Dressing
• Bang Bang Sauce

Creamy Pesto Sauce | Homemade Creamy Pesto Recipe

Ingredients

• ▢ 4 ounces Basil leaves
• ▢ 4 Garlic Cloves
• ▢ 1/2 cup extra virgin olive oil
• ▢ 1 cup shredded parmesan cheese
• ▢ 1/2 cup Heavy Cream
• ▢ 1/4 cup pine nuts,
• ▢ 1 tsp Kosher Salt

Instructions

• First, add the basil, pine nuts, Parmesan cheese, and garlic to a food processor. Pulse the mixture until it’s finely chopped.
• Next, with the food processor running, slowly drizzle in the olive oil. Stop to scrape down the sides of the food processor as needed.
• Once all of the ingredients are fully combined and the mixture is smooth and creamy, add the heavy cream season with salt and pepper to taste.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.

If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!

Password:

Creamy Pesto Sauce | Homemade Creamy Pesto Recipe

Ingredients

• 4 ounces Basil leaves
• 4 Garlic Cloves
• 1/2 cup extra virgin olive oil
• 1 cup shredded parmesan cheese
• 1/2 cup Heavy Cream
• 1/4 cup pine nuts,
• 1 tsp Kosher Salt

Instructions

• First, add the basil, pine nuts, Parmesan cheese, and garlic to a food processor. Pulse the mixture until it’s finely chopped.
• Next, with the food processor running, slowly drizzle in the olive oil. Stop to scrape down the sides of the food processor as needed.
• Once all of the ingredients are fully combined and the mixture is smooth and creamy, add the heavy cream season with salt and pepper to taste.

Creamy Pesto Sauce | Homemade Creamy Pesto Recipe https://twosleevers.com/creamy-pesto-sauce/

Delicious Cowboy Caviar recipe has the right combination of southern ingredients to make your taste buds sing. This black-eyed pea-based Texas Caviar is quick and easy to make thanks to a little help from your Instant Pot .

Why Is It Called Cowboy Caviar?

You’ve never heard of Cowboy Caviar ? Clearly, you don’t live in Texas! Texas Caviar is a staple fresh salad , with the right combination of southern ingredients like black-eyed peas and Mexican ingredients like jalapeños and ground cumin, to make your taste buds sing.

Don’t worry, there is no actual caviar to be found in this dish. Just delightfully delicious black-eyed peas, onions, tomatoes, jalapenos, and some other tasty vegan ingredients mixed together in what is truly a Texas delicacy.

It’s one of those dishes that you really must try to fully understand and appreciate.

What Makes This Texas Caviar Recipe So Great?

• Time. I make this recipe using my pressure cooker to cut down on soaking and cooking the black-eyed peas . This is such a quick recipe now, that I make Cowboy Caviar often!
• Simple. You don’t need a lot of fancy spices or ingredients to make this recipe for Texas caviar awesome. Simple, fresh ingredients make it delicious.
• Flavor. If you love Tex-Mex food and spices, you are going to love this Texas Caviar recipe! It’s everything you love about Mexican food in a bowl.

What Is Cowboy Caviar Made Of?

The Base

• dried black-eyed peas
• Water

Diced vegetables

• Onion
• Tomatoes
• chopped cilantro
• Jalapeño Peppers

For Dressing

• olive oil
• Apple Cider Vinegar
• Ground Cumin
• Lemon Juice
• Kosher Salt
• Ancho Chile Powder (optional)

I know this seems like a lot of ingredients for a side dish or appetizer , but most of them are items you already have in your pantry. Plus, the flavors in this dish are absolutely worth the extra effort of gathering up a few more ingredients than usual.

How Do You Make Cowboy Caviar?

• Beans. Cook the black-eyed peas in your Instant Pot with 2 cups of water at high pressure for 10 minutes. Allow the pressure to release naturally and drain the excess water.
• Vegetables. Dice the tomatoes, onions, jalapenos, and cilantro into even shapes.
• Dressing. Whisk together the dressing ingredients.
• Mix. Once the beans have cooled some, add the vegetables and dressing and mix well and taste.
• Salt. Adjust lemon juice, vinegar, and salt accordingly. Resist the urge to over-salt at this point, as the salad will get saltier as it melds.
• Serving. Allow to rest for an hour or so and serve at room temperature!

Stovetop . Simmer beans in a pot of water on the stovetop for 30-45 minutes or until they are the desired texture. Drain water and serve or add to a recipe. Instant Pot. Cook black eyed peas with two cups of water under high pressure in your Instant Pot for 10 minutes. Allow pressure to release naturally. Drain water and serve or add to a recipe.

In my opinion, the Instant Pot is the best way to cook them. It is so fast and you can prep the rest of the recipe you plan on adding them to while they cook.

Soaking the beans decreases the cooking time. If you plan on cooking the beans on the stovetop, you may want to soak the beans in hot water for a few minutes before boiling. If you’re cooking the black eyed peas in your Instant Pot, you can skip this step.

Tips and Tricks for Making Cowboy Caviar

• Tools. I use a Kuhn Rikon Pull String chopper to make this easy for me because of my rheumatoid arthritis, but also because it dices very evenly and I like how it makes the salad look.
• Beans. The beans need to be cooked but not mushy, so make sure after you cook them for the 10 minutes that you drain the excess water off of them so they don’t continue to cook.
• Canned Beans. You can certainly also use canned, drained, and rinsed black eyes peas for this black-eyed pea salad recipe.
• Corn. Some fire-roastd or steamed corn kernels provide a nice pop of color and sweetness to this recipe.
• Black Beans. Cooked black beans can be added to this salad.
• Pico De Gallo. Though I certainly prefer using fresh ingredients for my Cowboy Caviar, you could simply use store-bought pico de gallo to make the recipe go faster.
• Fruit. You can also add small diced mango and pineapple to add a little sweetness to the dish.
• Marinate. If you’re in a hurry, you can get away with only letting it rest for 20 minutes. However, it’s much better if you allow it to marinate for 1-2 hours.
• Parsley. You can opt to use parsley instead of cilantro if cilantro isn’t really your thing.
• Storage. This Cowboy Caviar recipe keeps for up to a week in the fridge, so it makes a great make-ahead dish for when you have company coming over!
• Picnics. This salad recipe uses no mayonnaise, which makes it safe to place on a picnic table for a few hours with no worries.

How Long Will Cowboy Caviar Keep?

I haven’t had this Texas Caviar recipe last more than a day or two in my fridge because it pairs wonderfully with so many of my other favorite meals.

I would try to eat this three to four days after preparing it to keep it from getting too soggy in the dressing mixture. Remember to stir or shake well each time before serving for the best flavors.

Want Some More Texan-Inspired Recipes?

• Tex-Mex Chili - this recipe has one multiple chili cook-offs!
• Tex-Mex Corn Side Dish - this southwestern corn side dish is one you’re going to LOVE!
• Delicious Enchilada Casserole - this is such an easy chicken dinner idea and cooks quickly!
• Mexican Stuffed Poblano Peppers - this dish is even low carb so it is perfect for the whole family!
• Mexican Appetizer - These Taco Meatballs will be your new favorite go-to for appetizers!

So whether you’re from Texas or not, you’re sure to love this Cowboy Caviar recipe! It’s a quick and easy dish that makes a great appetizer , side dish or vegan / vegetarian meal !

Cowboy Caviar | Black Eyed Pea Salad

Equipment

• Instant Pot
• KUHN RIKON CHOPPER
• mixing

Ingredients

• ▢ 1 cup ( 172 g ) dried black-eyed peas
• ▢ 2 cups ( 500 g ) Water

Diced vegetables

• ▢ 1 cup ( 160 g ) Onion , diced
• ▢ 2 ( 2 ) Tomatoes , diced
• ▢ 1/2 c ( 8 g ) chopped cilantro
• ▢ 1 tablespoon ( 1 tablespoon ) Jalapeño Peppers , diced

For Dressing

• ▢ 4 tablespoon ( 4 tablespoon ) olive oil
• ▢ 3 tablespoon ( 3 tablespoon ) Apple Cider Vinegar , (use a combo of balsamic & cider for a sweeter taste)
• ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
• ▢ 2 tablespoon ( 2 tablespoon ) Lemon Juice
• ▢ 2 teaspoons ( 2 teaspoons ) Kosher Salt
• ▢ 1/2 teaspoons ( 0.5 teaspoons ) Ancho Chile Powder , (optional)

Instructions

• Cook black-eyed peas in 2 cups of water for 10 mins at high pressure and let them release pressure naturally. Drain excess water when done.
• Meanwhile, diced tomatoes, onions, jalapeños and cilantro into even shapes (I used this chopper)
• Whisk together all the dressing ingredients.
• Once the beans have cooled somewhat, add vegetables and pour in dressing, mix well and taste.
• Adjust lemon juice, vinegar, and salt as needed for tangy taste. Resist the urge to over-salt at this juncture, as the salad will get saltier as it melds.
• Allow salad to rest for 1 hour or so, before serving at room temperature.

Tips and Tricks for Making Cowboy Caviar

• Tools. I use a Kuhn Rikon Pull String chopper to make this easy for me because of my rheumatoid arthritis, but also because it dices very evenly and I like how it makes the salad look.
• Beans. The beans need to be cooked but not mushy, so make sure after you cook them for the 10 minutes that you drain the excess water off of them so they don’t continue to cook.
• Canned Beans. You can certainly also use canned, drained, and rinsed black eyes peas for this black-eyed pea salad recipe.
• Corn. Some fire-roasted or steamed corn kernels provide a nice pop of color and sweetness to this recipe.
• Black Beans. Cooked black beans can be added to this salad.
• Pico De Gallo. Though I certainly prefer using fresh ingredients for my Cowboy Caviar, you could simply use store-bought pico de gallo to make the recipe go faster.
• Fruit. You can also add small diced mango and pineapple to add a little sweetness to the dish.
• Marinate. If you’re in a hurry, you can get away with only letting it rest for 20 minutes. However, it’s much better if you allow it to marinate for 1-2 hours.
• Parsley. You can opt to use parsley instead of cilantro if cilantro isn’t really your thing.
• Storage. This Cowboy Caviar recipe keeps for up to a week in the fridge, so it makes a great make-ahead dish for when you have company coming over!
• Picnics. This salad recipe uses no mayonnaise, which makes it safe to place on a picnic table for a few hours with no worries.

Get support & connect with our community on Facebook!

Nutrition

Originally Published June 13, 2020

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .