Description
This Creamy Pesto recipe blends toasted pine nuts, fresh basil, Parmesan cheese, and garlic into a rich, fragrant sauce enhanced with extra-virgin olive oil and heavy cream. Perfect for tossing with warm cooked pasta, it offers a luscious, smooth texture and authentic Italian flavor that elevates any meal.
Ingredients
Scale
Pesto Base
- 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
Cream Base
- 1/2 cup heavy cream
Instructions
- Toast the Nuts: Place the pine nuts in a small frying pan over medium heat. Cook, occasionally tossing, until they become light golden brown, toasted, and fragrant, about 3 to 5 minutes. Allow them to cool slightly before transferring to the food processor.
- Pulse Initial Ingredients: Place half of the basil leaves into the food processor with the toasted pine nuts, Parmesan cheese, garlic cloves, and kosher salt. Pulse until all ingredients are finely chopped.
- Add Remaining Basil and Continue Pulsing: Scrape down the sides of the food processor with a spatula to ensure even mixing. Add the remaining basil leaves and pulse until a paste-like consistency forms.
- Incorporate Olive Oil: Remove the lid and slowly pour in half of the extra-virgin olive oil while pulsing the ingredients together to combine thoroughly. Scrape down the sides again to incorporate all ingredients evenly.
- Add Heavy Cream for Creaminess: With the motor running, slowly pour in the heavy cream and process until the pesto is smooth and creamy, about 30 seconds. Taste and adjust salt seasoning as needed.
- Serve: Toss the creamy pesto with warm cooked pasta and enjoy the rich, vibrant flavors.
Notes
- Toasting nuts enhances their flavor and adds a subtle crunch.
- Use freshly grated Parmesan for the best texture and taste.
- You can substitute pine nuts with walnuts for an economical option.
- If the pesto is too thick, add a little more olive oil or pasta cooking water to thin it out.
- Store leftovers in an airtight container and cover the surface with a thin layer of olive oil to prevent browning; refrigerate for up to 3 days.
- This pesto pairs beautifully with spaghetti, fettuccine, or as a spread for sandwiches and bruschetta.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Keywords: Creamy pesto, basil pesto, homemade pesto, pine nut pesto, Italian sauce, creamy pasta sauce
