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This homemade pesto sauce recipe transforms everyday pasta into something spectacular. Made quickly in a food processor, the combo of fresh basil, rich Parmigiano-Reggiano, and a splash of cream makes this a delicious solution for busy weeknight dinners that still taste restaurant-quality!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This is ready so quickly that itโs perfect for those chaotic weeknights when everyone’s starving and you need a fast dinner on the table.
- While traditional pesto can sometimes feel heavy or oily, the cream creates this silky, luxurious texture that coats every strand of pasta perfectly. Kids who usually pick at their dinner will clean their plates (mine does with this sauce!).
- Busy week ahead? Make a double batch and you’ve got instant flavor for pasta, chicken, sandwiches, and veggies all week long. It keeps beautifully in the fridge for up to 5 days.
- Letโs face it, groceries are not the cheapest these days, so the pesto sauce ingredients uses walnuts instead of pricey pine nuts which saves serious money without sacrificing that rich, nutty flavor. Your family will think you ordered takeout from that fancy Italian place downtown.
What You Need to Know Before You Start
- If your basil tastes bitter (can happen with older leaves), blanch it in boiling water for 5 seconds, then shock in ice water before using. This little trick removes any bitterness while keeping that bright green color.
- Cold cream straight from the fridge can cause your pesto to seize up and separate. Let it sit on the counter for 15 minutes before adding, or microwave for 10 seconds if you’re in a rush.
- Don’t overprocess – pulse, don’t purรฉe! You want some texture here, not baby food. Those little flecks of basil and nuts are what make homemade pesto special. Stop processing while you can still see distinct pieces.
Frequently Asked Questions
Pesto is an Italian sauce that traditionally combines fresh basil, garlic, pine nuts, parmesan cheese, and olive oil. Our version adds cream for extra richness and a silkier texture that clings beautifully to pasta. Think of it as intense flavor in a jar – bright, fresh, and bursting with herbiness!
Let’s be real, pesto is calorie-dense because of the healthy fats from olive oil and nuts. But here’s the thing: those are good-for-you fats that keep you satisfied! A typical 3-tablespoon serving has about 165 calories. To lighten it up, thin with pasta water instead of using more oil, or swap half the cream for Greek yogurt.
For sure, use a blender on pulse mode. You can even finely chop everything by hand and whisk in the oil and cream (if you have the time for that!).
Stored in an airtight container with that protective layer of oil on top, it’ll keep for 5 days in the fridge. For longer storage, freeze for up to 3 months.
Basil oxidizes quickly when exposed to air. Adding that lemon juice and oil layer helps, but for the brightest green color, use it within 2-3 days.
You bet! It’s fantastic on chicken, shrimp, or vegetables. Just marinate for 30 minutes to 2 hours before grilling or roasting.
More Tasty Sauce Recipes
- โโCreamy Vegan Nacho Cheese Sauce
- Easy Homemade Caramel Sauce
- Pomodoro Sauce
- Creamy Avocado Salsa (Without Tomatillos)
- Creamy Chimichurri Ranch
- 5-Ingredient Spicy Mayo
- Whole30 Ketchup Recipe (No Dates, Paleo, Vegan)
- Ginger Salad Dressing Recipe
- Cilantro Lime Dressing
- 5-Ingredient Spicy Mayo
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Creamy Basil Pesto Sauce
Equipment
- Food processor 7-cup capacity or larger
- rubber spatula for scraping bowl
Ingredients
- โ cup walnuts or raw pine nuts
- 2 large garlic cloves roughly chopped
- 2 cups packed fresh basil leaves
- 1 teaspoon sea salt
- ยผ teaspoon freshly ground black pepper
- ยฝ cup grated Parmigiano-Reggiano cheese
- ยฝ cup extra-virgin olive oil plus more as needed
- ยฝ cup heavy cream
Instructions
- Add โ cup walnuts or pine nuts, 2 large garlic cloves roughly chopped, 1 teaspoon sea salt, and ยผ teaspoon freshly ground black pepper to food processor. Pulse 8 to 10 times until coarsely chopped.
- Add 2 cups packed fresh basil leaves. Pulse 5 to 6 times until roughly combined with nut mixture.
- With processor running, slowly drizzle in ยฝ cup extra-virgin olive oil through feed tube until well combined but mixture still has texture, about 30 seconds.
- Add ยฝ cup grated Parmigiano-Reggiano cheese and ยฝ cup heavy cream. Pulse 3 to 4 times just until combined. For smoother consistency, add 1 to 2 tablespoons additional olive oil and pulse once more.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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