Recipe

Creamy Basil Pesto

A cozy, creamy basil pesto that tastes like your favorite pasta night at home. Bright herbs, plenty of Parmesan, and a silky finish that clings to noodles, chicken, and roasted veggies.

By Matt Campbell

•

4.9

A close-up photograph of creamy basil pesto in a small bowl with a spoon, surrounded by fresh basil leaves, Parmesan, pine nuts, and a drizzle of olive oil on a wooden counter

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Pesto has a reputation for being loud and summery, but this version is the sweatshirt-and-socks kind of pesto. Still bright and herby, yes, but also creamy, comforting, and built to hug pasta like it means it.

The trick is simple: make a classic basil pesto base, then loosen it with a little pasta water and a small splash of cream, Greek yogurt, or cream cheese. You get a sauce that stays vivid and fresh, but lands softer and richer. Weeknight-friendly, pantry-flexible, and very hard to stop tasting straight from the spoon.

How much pasta does it cover? This makes about 1 1/2 cups pesto. That is enough for about 12 to 16 ounces pasta depending on how saucy you like it. Start with 1/2 to 2/3 cup pesto, toss, then add more to taste with pasta water to loosen.

A real photograph of cooked pasta tossed in creamy pesto in a wide skillet with a pair of tongs lifting a portion

Why It Works

Creamy texture without heaviness: A touch of dairy plus starchy pasta water makes a glossy sauce that coats evenly.
Big basil flavor that stays bright: Lemon juice and fresh garlic keep everything lively, even with a cozy finish.
Accessible ingredients: Use pine nuts, walnuts, cashews, or pepitas, and swap Parmesan with Pecorino if that is what you have.
Flexible for dinner plans: Toss with pasta, spoon over chicken, spread on sandwiches, or thin into a drizzle for roasted vegetables.

Pairs Well With

Storage Tips

Refrigerator: Store pesto in an airtight container for up to 4 days (for best flavor, use within 2 to 3). Smooth the surface and pour a thin layer of olive oil on top to help prevent browning. Press plastic wrap directly onto the pesto before sealing for extra insurance. Keep it refrigerated, especially if you used dairy.

Freezer: Freeze in ice cube trays until solid, then transfer cubes to a freezer bag for up to 3 months. Thaw overnight in the fridge or melt gently in a saucepan over low heat.

Reheating tip: If the sauce tightens up, loosen it with a splash of warm water or pasta water. Heat gently. High heat can make the cheese gritty and mute the basil.

A real photograph of pesto portioned into an ice cube tray on a kitchen counter

Common Questions

What makes this pesto creamy?

Classic basil pesto is typically basil, garlic, nuts, cheese, and olive oil. Here we keep that base, then blend in a small amount of dairy and finish with starchy pasta water. The result is silky, clingy, and comforting.

Can I make it without cream?

Yes. Use Greek yogurt (tangier), cream cheese (richer), or a spoonful of ricotta. You can also skip dairy entirely and rely on extra nuts or seeds plus pasta water for a naturally creamy texture.

Will Greek yogurt curdle?

It can if it gets blasted with high heat. If you use yogurt, toss the pasta with pesto off the heat, then loosen with warm pasta water a tablespoon at a time. Gentle heat only if you need it.

Why did my pesto turn dark?

Basil oxidizes. To slow browning, add lemon juice, store with a thin oil layer on top, and keep air off the surface. You can also blanch basil for 10 seconds, then shock it in ice water and pat it very dry before blending. Also, avoid overheating when tossing with pasta.

Can I use a blender instead of a food processor?

Absolutely. A blender makes a smoother pesto. Stop and scrape as needed, and drizzle in the oil slowly for a glossy, well-blended sauce.

What nuts work best?

Pine nuts are classic and buttery. Walnuts are budget-friendly and slightly earthy. Cashews make it extra creamy. For a nut-free option, use pepitas or sunflower seeds. Toasting any nut or seed for 3 to 5 minutes deepens the flavor fast.

Is this safe for meal prep?

Yes. Make the pesto ahead, keep it refrigerated, and toss with freshly cooked pasta and a splash of pasta water right before serving. If you sauce pasta days in advance, it can absorb sauce and feel a little dry, so save some pesto to refresh. For best flavor, keep it cold and do not leave it at room temperature for long.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Food processor or blender
Microplane or fine grater (for Parmesan and lemon zest)
Measuring cups and spoons
Rubber spatula
Small skillet (optional, for toasting nuts or seeds)
Large pot for pasta (if serving as pasta sauce)

I love big, bold sauces, but I also love the kind of dinner you can pull off in sweats with one burner and a plan. Creamy pesto became my go-to when I wanted something that tasted like I tried harder than I did. It started as an experiment: classic basil pesto, then a quick “what if” spoonful of something creamy and a splash of pasta water. Suddenly the sauce went from sharp and punchy to soft, cozy, and totally weeknight.

Now it is my default when friends swing by last minute. Boil pasta, blitz pesto, toss it all together, and pretend it was the plan all along. The only rule is you have to taste as you go, preferably with a piece of bread in the other hand.