Simple Homemade Creamy Basil Pesto Sauce

January 15, 2025

Ready to whip up a sauce that’ll make your taste buds do a happy dance? This creamy basil pesto is fresh, vibrant, and oh-so-easy to make! Perfect on pasta, as a dip, or drizzled over, well, everything. Grab your blender and let’s turn a few simple ingredients into magic!

5.0 out of 5 (2 ratings)

Oh, the magic of basil pesto! Few sauces manage to hit that perfect sweet spot of being ridiculously simple yet deeply satisfying. Today, I’m bringing you a creamy twist on the classic basil pesto – because everything’s a little more fun with a touch of creaminess, right? This sauce is like a warm breeze through an Italian garden captured in a blender, ready to zhuzh up your weeknight dinners. Whether you’re tossing it with pasta, spreading it on sandwiches, or using it as a dip for veggies, this creamy basil pesto sauce is here to add instant pizzazz to your meals!

Simple Homemade Creamy Basil Pesto Sauce Recipe

What makes this recipe special, you ask? First up, it’s all about fresh, aromatic basil—no shortcuts there! But the real game-changer is the addition of a dollop of cream (or Greek yogurt for a lighter option) to the mix, which gives the pesto a luscious, velvety texture. Combine that with toasted pine nuts, a hearty helping of Parmesan, and a zingy squeeze of lemon juice, and you’ve got a sauce that balances herby brightness and nutty richness beautifully. And let’s not forget the olive oil! Its fruity, peppery flavor ties everything together like a culinary symphony. Trust me, this creamy pesto is next-level pesto.

Now, let’s talk a few tips to take your pesto game to pro-chef status. First, don’t skip toasting those pine nuts – it’s a small step that makes a huge flavor difference. Secondly, make sure your basil leaves are dry before blending; excess moisture can dull the pesto’s vibrant green color. Oh, and speaking of blending, pulse your ingredients instead of full-throttle blending – it’s the secret to a perfectly textured pesto. Finally, if you’re not a pine nut person, swap them out for walnuts or almonds instead. This recipe is all about flexibility, so feel free to make it your own!

I can already tell you’re going to love this one. Once you whip up a batch, the possibilities for serving it are endless! Toss it with freshly cooked linguine for a quick dinner, spread it on crusty bread for an appetizer, or smear it on grilled chicken or roasted veggies. You can even spoon it over eggs or mix it into mashed potatoes for a fun twist! Oh, and here’s a hot tip: If you’re making a larger batch, this pesto freezes like a dream. Pop it into an ice cube tray, freeze, and you’ll always have a burst of summery flavor ready whenever the mood strikes. Get blending and let your taste buds travel straight to flavor town!

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Prep Time

10 minutes

Cook Time

Servings

4 servings

Cuisine

Italian

Ingredients

•2 cups fresh basil leaves, packed
•1/2 cup grated Parmesan cheese
•1/2 cup olive oil
•1/3 cup pine nuts
•3 cloves garlic, minced
•1/4 teaspoon salt
•1/8 teaspoon freshly ground black pepper

Instructions

1
Wash and pat dry the basil leaves.
2
In a food processor, combine basil leaves, pine nuts, and minced garlic. Pulse a few times until blended.
3
Add the grated Parmesan cheese, salt, and pepper, then pulse again to combine.
4
With the food processor running, slowly pour in the olive oil in a steady stream until the mixture is emulsified and creamy.
5
Taste and adjust seasoning as needed with additional salt or pepper.
6
Use immediately, or store in an airtight container in the refrigerator for up to a week.

Nutrition Information

Calories

210 calories per 2 tablespoons

Protein

Carbs

Fat

21g

Frequently Asked Questions

Q: Can I substitute pine nuts with a different nut or seed?

A: Yes, if you don’t have pine nuts or prefer a more budget-friendly option, you can substitute them with walnuts, almonds, cashews, or sunflower seeds. Each will impart a slightly different flavor, but the texture and consistency will remain similar.

Q: Can I make this pesto sauce without a food processor?

A: Absolutely! You can use a blender, though you may need to scrape down the sides frequently. Alternatively, you can make it by hand using a mortar and pestle for a more traditional, rustic texture. It takes more time and effort, but the flavor is excellent.

Q: How should I store leftover pesto sauce?

A: Store leftover pesto in an airtight container in the refrigerator for up to one week. To prevent browning, pour a thin layer of olive oil over the top before sealing the container. You can also freeze pesto in ice cube trays for individual portions, then transfer the frozen cubes to a freezer bag for up to 3 months.

Q: What can I do if my pesto is too thick?

A: If your pesto is too thick, you can thin it out by adding a little more olive oil while blending. Alternatively, you can mix in a tablespoon or two of water, lemon juice, or pasta cooking water to achieve your desired consistency.

Q: Can I make this recipe vegan?

A: Yes, to make this recipe vegan, simply replace the Parmesan cheese with a plant-based alternative, such as nutritional yeast or a vegan Parmesan substitute. This will still give you a cheesy, savory flavor without using dairy.

Q: Why does my pesto taste bitter?

A: Bitterness can come from using extra virgin olive oil that is overly robust, or from over-processing the ingredients in the food processor. To fix this, you can add a pinch of sugar or a bit more Parmesan cheese to balance the flavors. Next time, try using a milder olive oil and pulse the ingredients more gently.

Q: What are some serving suggestions for this pesto sauce?

A: This pesto sauce is very versatile! Use it as a pasta sauce, a spread for sandwiches, a topping for grilled chicken or fish, or a dip for crusty bread and vegetables. You can also swirl it into soups or mix it into salad dressings for added flavor.

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