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Easy Creamy Pesto Recipe

Recipe by Pedro M. A. Neves

This easy creamy pesto recipe transforms simple ingredients into a luxurious sauce that clings beautifully to pasta. Fresh basil, pine nuts, and a touch of cream create a rich, velvety texture that's far simpler than traditional pesto but equally satisfying. Ready in under 30 minutes, it's a weeknight dinner that tastes like it came from a Roman kitchen.

Ingredients

• 400g (14 oz) fresh basil leaves, loosely packed
• 50g (1.75 oz) pine nuts, toasted
• 100g (3.5 oz) Parmigiano-Reggiano cheese, finely grated
• 4 cloves garlic, minced
• 120ml (½ cup) extra virgin olive oil
• 120ml (½ cup) heavy cream or crème fraîche
• 30ml (2 tbsp) fresh lemon juice
• 400g (14 oz) dried pasta (pappardelle, fettuccine, or tagliatelle)
• Salt and freshly ground black pepper to taste
• 4 tablespoons reserved pasta water

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate immediately to prevent burning.

2. Bring a large pot of salted water to a rolling boil and add the pasta. Cook according to package directions until al dente, then reserve 4 tablespoons of pasta water before draining.

3. While pasta cooks, combine the fresh basil leaves, toasted pine nuts, minced garlic, and grated Parmigiano-Reggiano in a food processor.

4. Pulse the ingredients 8-10 times until the mixture is roughly chopped but still has visible texture—do not blend into a smooth paste.

5. With the processor running, slowly drizzle in the extra virgin olive oil in a thin stream until the mixture becomes creamy and emulsified, approximately 1 minute.

6. Transfer the pesto to a large shallow bowl and stir in the heavy cream, lemon juice, salt, and pepper with a wooden spoon until fully incorporated.

7. Add the drained hot pasta directly to the bowl with the creamy pesto and toss gently with two wooden spoons for 2-3 minutes.

8. If the sauce appears too thick, add reserved pasta water one tablespoon at a time while tossing until you reach a silky consistency that lightly coats each strand.

Substitutions

• Use toasted walnuts or almonds instead of pine nuts for a nuttier flavor and lower cost
• Replace heavy cream with Greek yogurt or mascarpone for a tangier, lighter version
• Substitute half the basil with fresh spinach or arugula to adjust flavor intensity
• Use pecorino Romano instead of Parmigiano-Reggiano for a sharper, more assertive cheese flavor

Tips

• Do not overmix or blend the pesto—the texture should remain coarse and grainy, not smooth like mayonnaise
• Use freshly grated Parmigiano-Reggiano cheese rather than pre-grated versions, which contain anti-caking agents that interfere with emulsification
• Warm the serving bowl before adding pasta to help maintain optimal temperature and sauce consistency
• Tear fresh basil by hand rather than cutting with a knife if possible, as bruising releases bitter compounds that can muddy the flavor

While pesto originates from Liguria in northwestern Italy, this creamy variation reflects modern Italian home cooking where heavy cream is often added to soften traditional recipes for contemporary palates. The addition of cream transforms the rustic into the elegant, making it a beloved variation in Italian trattorias and home kitchens alike.

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