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Creamy Pesto Sauce Recipe

Recipe by Pedro M. A. Neves

This silky creamy pesto sauce transforms simple pasta into an elegant Italian dish with vibrant green flavor and luxurious texture. Traditional basil pesto is enriched with cream and a touch of mascarpone, creating a restaurant-quality sauce that clings beautifully to pasta. Perfect for weeknight dinners or special occasions, this creamy pesto sauce comes together in minutes.

Ingredients

• 2 cups (50 g) fresh basil leaves, packed
• 1/2 cup (50 g) freshly grated Parmigiano-Reggiano cheese
• 1/3 cup (80 ml) extra virgin olive oil
• 1/4 cup (60 ml) heavy cream
• 3 tablespoons (45 g) mascarpone cheese, room temperature
• 3 cloves garlic, minced
• 1/4 cup (30 g) pine nuts, toasted
• 2 tablespoons (30 ml) fresh lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 pound (450 g) pasta (fettuccine, pappardelle, or tagliatelle recommended)
• 2 tablespoons (30 g) butter

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. Set aside to cool.

2. Combine basil leaves, toasted pine nuts, minced garlic, and grated Parmigiano-Reggiano in a food processor. Pulse 8-10 times until coarsely chopped.

3. With the food processor running, slowly drizzle in the olive oil in a thin stream until the mixture forms a rough paste, about 30-45 seconds.

4. Transfer the pesto to a medium bowl. Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

5. In a separate bowl, whisk together the mascarpone and heavy cream until smooth and combined, about 1 minute.

6. Gently fold the mascarpone-cream mixture into the pesto until fully combined, creating a silky sauce. Do not overmix.

7. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente.

8. Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta thoroughly in a colander.

9. Return the drained pasta to the warm pot. Add the butter and creamy pesto sauce, tossing gently over low heat for 1-2 minutes until evenly coated. Add pasta water 2-3 tablespoons at a time if needed to reach desired consistency.

10. Divide pasta among four shallow bowls. Drizzle with additional olive oil, top with extra Parmigiano-Reggiano, and serve immediately.

Substitutions

• For dairy-free: Replace mascarpone and heavy cream with 1/2 cup (120 ml) cashew cream (soaked cashews blended with water) and 2 tablespoons (30 ml) nutritional yeast for umami depth.
• For nut-free: Omit pine nuts and increase Parmigiano-Reggiano to 2/3 cup (70 g) for richness and texture.
• For vegan: Use nutritional yeast instead of Parmigiano-Reggiano (1/2 cup or 50 g), replace mascarpone-cream with cashew cream, and use olive oil-based butter or coconut oil instead of dairy butter.
• For less rich: Replace half the heavy cream with pasta cooking water or vegetable broth to reduce calories while maintaining silky texture.

Tips

• Toast the pine nuts just before making pesto to maximize their nutty flavor and aroma.
• Keep the mascarpone and cream at room temperature before folding to ensure a smooth, lump-free sauce.
• Add pasta water gradually when combining sauce with pasta; the starch helps emulsify and creates better cling to the noodles.
• Make the pesto no more than 1-2 hours ahead and store it at room temperature, as refrigeration can dull the fresh basil flavor and cause darkening.

Pesto originates from Liguria in northwestern Italy, where basil grows abundantly. While traditional pesto is served simply with pasta and potatoes, adding cream is a modern adaptation from Italian restaurants that makes the sauce richer and more decadent for special occasions.

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