Creamy Pesto Sauce
This Creamy Pesto Sauce is vibrant, rich, and so versatile! Perfect for pasta, sandwiches, or as a dip, it blends fresh basil, pine nuts, cheese, and cream in minutes.
Equipment
- Food processor or blender
- Measuring cups and spoons
- Spatula
- Storage container
- Dry skillet
Ingredients
- 2 cups fresh basil leaves packed
- 1/2 cup pine nuts
- 3/4 cup grated Pecorino cheese or Parmesan
- 1 clove garlic peeled
- 1 teaspoon lemon zest
- 1/2 cup extra-virgin olive oil
- 3/4 to 1 cup heavy cream
- salt and pepper to taste
Instructions
The Method for Creamy Pesto Sauce
- Toast the pine nuts in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden brown and fragrant.
- In a food processor, combine fresh basil leaves, toasted pine nuts, grated cheese, garlic, and lemon zest. Pulse until finely chopped.
- While the processor is running, slowly drizzle in the extra-virgin olive oil to emulsify and create a smooth base. Scrape down sides if needed.
- Add the heavy cream (between ¾ to 1 cup depending on desired creaminess) and blend until smooth and creamy.
- Taste and season with salt and pepper as needed, keeping in mind the cheese adds saltiness.
- Use immediately or transfer to a storage container. Cover surface with a thin layer of olive oil to prevent browning if storing.
Notes
- Toast pine nuts carefully to avoid burning; it enhances flavor significantly.
- Adjust heavy cream quantity to achieve your preferred sauce thickness and creaminess.
- Store pesto with a thin olive oil layer on top to prevent oxidation and browning.
- Try substituting basil with spinach or kale for a different flavor.
- Freeze pesto in ice cube trays to conveniently use small portions later.