Name: Creamy Basil Pesto Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1/2 cup raw pine nuts or walnuts; 1/2 cup Parmesan cheese, freshly grated or 2/3 cup store-bought grated; 6 ounces fresh basil leaves; 2 cloves garlic; 1/2 teaspoon kosher salt, plus more as needed; 1/2 cup extra-virgin olive oil; 1/2 cup heavy cream

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Introduction

This Creamy Pesto is a delightful twist on the classic Italian sauce, combining fresh basil, toasted nuts, and Parmesan with a rich cream finish. Perfect for tossing with warm pasta, it’s a simple yet luxurious way to elevate your meal.

A close-up of a white pan filled with a thick, creamy green sauce that has small bits of herbs and spices giving it a textured look. The sauce covers the whole pan evenly, with a shallow depression in the center where a wooden spatula is partly submerged, spreading the sauce around. The handle of the pan is blue, extending out to the right. Fresh green basil leaves lie around the pan on a white marbled surface, along with part of a dark striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup raw pine nuts or walnuts
1/2 cup Parmesan cheese (freshly grated or 2/3 cup store-bought grated)
6 ounces fresh basil
2 cloves garlic
1/2 teaspoon kosher salt (plus more as needed)
1/2 cup extra-virgin olive oil
1/2 cup heavy cream

Instructions

Step 1: Place the pine nuts in a small frying pan over medium heat. Cook, occasionally tossing, until light golden brown, toasted, and fragrant, about 3 to 5 minutes. Let them cool slightly before placing into a food processor.
Step 2: Add half of the basil leaves, toasted nuts, Parmesan cheese, garlic cloves, and salt to the food processor. Pulse until the ingredients are finely chopped.
Step 3: Scrape down the sides of the food processor with a spatula, then add the remaining basil leaves. Continue pulsing until the mixture reaches a paste-like consistency.
Step 4: Remove the lid and slowly pour in half of the olive oil while pulsing to mix well. Scrape down the sides again as needed.
Step 5: With the motor running, slowly pour in the heavy cream and process until the sauce is smooth and creamy, about 30 seconds. Taste and season with additional kosher salt if needed.
Step 6: Toss the creamy pesto with warm cooked pasta and enjoy immediately.

Tips & Variations

For a nut-free version, substitute toasted sunflower seeds or omit nuts altogether.
Add a squeeze of lemon juice for brightness and to balance the creaminess.
Use basil leaves at room temperature for better flavor release in the pesto.
If you prefer a thinner sauce, add extra olive oil or a little pasta cooking water when tossing.

Storage

Store any leftover creamy pesto in an airtight container in the refrigerator for up to 3 days. Before using, stir well and add a splash of cream or olive oil if the sauce has thickened. It’s best enjoyed fresh but can be gently reheated with pasta if needed.

How to Serve

A large white bowl holds a serving of spaghetti coated in a creamy green pesto sauce, with the sauce having a slightly chunky texture from the herbs and nuts. The pale yellow pasta strands are mixed throughout the sauce, showing some loose curls and twists. A silver fork with a brown handle is lifting a twisted bunch of spaghetti near the right side of the bowl. A single fresh green basil leaf rests on top of the pasta in the center. The bowl sits on a white marbled surface with scattered basil leaves around it, and part of a gray textured cloth is visible on the left edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pesto ahead of time?

Yes, you can prepare the pesto a day in advance and keep it refrigerated. Just bring it to room temperature and stir before serving.

What type of pasta works best with creamy pesto?

Fettuccine, linguine, or penne are great choices as they hold the sauce well, but feel free to use your favorite pasta shape.