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Creamy Pesto Sauce Recipe Easy Homemade with Fresh Basil and Pine Nuts

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A smooth and rich creamy pesto sauce made with fresh basil, toasted pine nuts, and a creamy base of cream cheese or ricotta. Perfect for pasta, grilled chicken, or as a spread.

Ingredients

Scale
  • 2 packed cups fresh basil leaves (about 50 grams or 1.75 ounces)
  • 1/4 cup pine nuts (about 30 grams or 1 ounce), lightly toasted
  • 2 medium garlic cloves, peeled
  • 1/3 cup freshly grated Parmesan cheese (about 35 grams or 1.25 ounces)
  • 1/4 cup softened cream cheese or ricotta (about 60 grams or 2 ounces)
  • 1/3 cup extra virgin olive oil (about 80 ml or 2.7 fl oz)
  • 1 tablespoon fresh lemon juice (15 ml or 0.5 fl oz)
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: water or reserved pasta cooking water to thin sauce if needed

Instructions

  1. Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently for 3-5 minutes until golden and fragrant. Remove from heat and let cool.
  2. Rinse and pat dry the fresh basil leaves. Peel the garlic cloves.
  3. In a food processor or blender, combine toasted pine nuts, basil leaves, garlic cloves, Parmesan cheese, and cream cheese or ricotta.
  4. Pulse several times until coarsely chopped and combined, scraping down the sides as needed.
  5. With the processor running on low, slowly pour in the olive oil. Continue blending until the sauce is smooth and creamy. Add a tablespoon of water or reserved pasta water if the sauce is too thick.
  6. Add fresh lemon juice, salt, and freshly cracked black pepper to taste. Pulse a few times to mix. Add red pepper flakes if desired.
  7. Check the texture; the sauce should be creamy, spreadable, and smooth. Pulse gently a few more times if needed.

Notes

Toast pine nuts carefully to avoid burning, which causes bitterness. Use fresh basil for best flavor and color. Do not over-blend to maintain a little texture. Add olive oil slowly to control consistency. Chill sauce for 30 minutes before serving to meld flavors and firm texture. Can be stored in fridge up to 4 days or frozen in portions for up to 3 months.

Nutrition

Keywords: creamy pesto sauce, homemade pesto, fresh basil sauce, pine nuts, easy pesto recipe, creamy basil sauce, pesto with cream cheese

Find it online: https://juliamadeit.com/creamy-pesto-sauce-recipe-easy-homemade-with-fresh-basil-and-pine-nuts/