How to make pesto more creamy?

To make pesto more creamy, simply add heavy cream , Greek yogurt, or even mascarpone after blending the base ingredients. This turns a traditional pesto into a smooth, luscious version — just like this creamy pesto sauce recipe . Be sure to blend well so the cream fully incorporates without separating.

What to mix with pesto to make it creamy for pasta?

The easiest way to make pesto creamy for pasta is to mix it with heavy cream or a splash of pasta cooking water . The starchy water helps bind the sauce to noodles while keeping the creamy pesto texture smooth and light. That’s what makes this creamy pesto sauce recipe such a hit for quick weeknight pasta meals.

Can you put milk in pesto to make it creamy?

Yes, you can use milk to thin out the pesto and give it a slightly creamy texture. However, for the best flavor and consistency, full-fat options like heavy cream or half-and-half are preferred. In this creamy pesto sauce recipe , cream provides the perfect rich balance without watering it down.

What is pesto cream sauce made of?

A classic pesto cream sauce includes basil, garlic, Parmesan, olive oil , and the key addition: heavy cream . Our creamy pesto sauce recipe adds toasted nuts (pine or walnuts) for richness and blends everything into a silky, flavorful sauce.

What's the difference between Alfredo sauce and creamy pesto?

Alfredo is typically made with butter, cream, and Parmesan , offering a rich, white sauce. In contrast, a creamy pesto sauce recipe starts with basil pesto and adds cream for a vibrant, herb-packed green sauce with a fresher flavor profile.

How to make a creamy pesto sauce without cream?

You can absolutely make this sauce without dairy. Try substituting cashew cream , full-fat coconut milk , or Greek yogurt for a lighter twist. The beauty of this creamy pesto sauce recipe is that it can be adjusted to suit any diet without losing its creamy texture.

Creamy Pesto Sauce Recipe – 5-Star Rich Flavor, Ready Fast

Description

This creamy pesto sauce recipe is rich, velvety, and bursting with fresh basil flavor. Made with toasted pine nuts, Parmesan, and heavy cream, it’s perfect as a sauce for chicken, veggies, sandwiches, or spooned over roasted potatoes. No pasta needed — just pure sauce perfection.

Ingredients

Scale

1/3 cup raw pine nuts or walnuts
2 ounces Parmesan cheese (about 3/4 cup freshly grated or 2/3 cup store-bought grated)
1 large or 2 medium bunches fresh basil (about 4 loosely packed cups)
2 garlic cloves
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
1/2 cup heavy cream

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Instructions

Toast pine nuts or walnuts in a dry skillet over medium heat until golden and fragrant (3–5 minutes). Let cool.
Grate the Parmesan and pick the basil leaves.
In a food processor, pulse the nuts, Parmesan, and garlic until finely chopped.
Add basil and salt; pulse again until combined.
With the processor running, slowly add olive oil to form a smooth paste.
Slowly pour in the heavy cream and blend until fully combined and creamy.
Taste and adjust salt as needed.
Serve immediately or refrigerate in an airtight jar.

Notes

You can swap pine nuts for walnuts or sunflower seeds.
For dairy-free, use nutritional yeast and unsweetened plant-based cream.
This sauce also freezes well — omit the cream before freezing and add it when reheating.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Sauce
Method: Blended
Cuisine: Italian-inspired

Nutrition

Serving Size: 2 tablespoons
Calories: 140
Sugar: 0g
Sodium: 180mg
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 1g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg