creamy pesto recipe
The Best creamy pesto recipe
I make this pesto often, especially when I’m cooking for a family gathering or just want something quick and satisfying for dinner. It’s perfect for meal prep too—you can make a big batch and store it in the fridge for days, and it only gets better as it sits. Plus, the creamy texture makes it feel indulgent, but it’s actually packed with good stuff. Fresh basil, garlic, and healthy fats from the nuts and olive oil give it a boost of vitamins and antioxidants. It’s not just a side dish—it’s a flavorful upgrade for almost anything you’re already making.
Easy Creamy Pesto Pasta
A simple, creamy pesto sauce tossed with pasta for a quick and flavorful meal. Perfect for weeknight dinners with minimal effort.
🥘Ingredients
- 8 oz pasta (penne or fettuccine)
- 2 cups grated Parmesan cheese
- 1/2 cup olive oil
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/2 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
👨🍳Directions
-
1
Cook pasta according to package instructions until al dente. Drain and set aside. -
2
In a food processor, combine basil, garlic, pine nuts, and Parmesan. Pulse until finely chopped. Slowly drizzle in olive oil while processing until smooth. -
3
Mix cooked pasta with the pesto sauce until evenly coated. Stir in olive oil and Parmesan cheese until creamy.
🔧Equipment
- Large mixing bowl
- Food processor
- Pasta cooker
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of heavy cream or a spoonful of cream cheese to the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Watch Video Of How Easy Creamy Pesto Pasta Works
❓ Frequently Asked Questions About Creamy Pesto Pasta
How do I store homemade pesto?
Store leftover pesto in an airtight container in the fridge for up to five days. For longer storage, freeze it in ice cube trays or small containers. Thaw overnight in the fridge before using.
Can I make pesto without a food processor?
Yes, you can use a blender, mortar and pestle, or even a high-quality hand mixer. For a rustic texture, a mortar and pestle works well, but a food processor ensures a smoother consistency.
What if my basil isn’t perfectly fresh?
If your basil is wilted but still green, rinse it thoroughly and pat it dry. It should still work—just use it within a day or two. For a stronger flavor, add a splash of olive oil to help retain moisture.
How can I adjust the creaminess of my pesto?
For a lighter texture, reduce the amount of cream or substitute it with Greek yogurt or a bit of heavy cream mixed with whole milk. For a richer pesto, add an extra tablespoon of cream or even a splash of Parmesan.
Can I use other herbs instead of basil?
While basil is classic, you can experiment with other fresh herbs like spinach, parsley, or even mint for a twist. Just adjust the ratio—herbs like mint or parsley work best in smaller quantities.
