Portions: 4 servings
The beauty of this creamy pesto sauce recipe is that it can be used in many different ways. For example, it can be used as a spicy dip with crackers or on pasta for an easy dinner. Genovese pesto is a delicious sauce that can be used in a variety of dishes, with all fresh ingredients and flavors.
Creamy pesto sauce.
Why I ❤️ it
Fresh homemade pesto is one of my favorite foods. It's incredible how something so simple can have such complex flavors. This lovely Italian sauce with simple ingredients tastes rich, light, and fresh. All at the same time.
So I made a couple of jars of this creamy pesto sauce, and I tried it on everything, from pasta to bruschetta. And to please my insatiable taste for the green, with zucchini "fettuccini", all raw, and oh-so good!
Genovese creamy pesto sauce recipe
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Utensils and tools
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Mixing the ingredients
Mix all the ingredients in the food processor and pulse until everything is finely minced.
Step 2: Serving and storing
If you are not using it freshly-made, you can refrigerate it for up to two days.
- To deepen the pesto taste, you can lightly toast the pine nuts in a large skillet over medium heat, stirring until they start to get a light golden color. Remove immediately and let them cool on a plate before blending the sauce.
- To store, place in a mason jar or glass airtight container and refrigerate. It lasts for up to 2 days in the fridge.
Creamy pesto pasta recipe: In a pasta pot, boil the pasta al dente in salted water, following the instructions on the package. Drain the water (save a cup), and while still steaming hot, stir in the pesto. You may add some tablespoons of the boiling water to make it more creamy.
Some non-traditional versions substitute other nuts (like pistachios, almonds, and walnuts) for pine nuts
Serves: approx. 1 ½ cup - Calories: 539kcal - Carbohydrates: 3g - Protein: 10gFat: 55g - Saturated Fat: 10g - Polyunsaturated Fat: 8g - Monounsaturated Fat: 33g - Cholesterol: 26mg - Sodium: 1465mg - Potassium: 168mg - Fiber: 0gSugar: 0g - Vitamin A: 1370IU - Vitamin C: 5mg - Calcium: 313mg - Iron: 1.8mg
What is pesto cream sauce made of?
Classic Genovese pesto is made of basil, garlic, olive oil, pine nuts, and pecorino or parmesan cheese.
What do I do if I put too much garlic in my pesto?
If you accidentally added too much garlic or find the garlic flavor overpowering, you can blend a handful of basil, pine nuts, and cheese and add to the pesto to lower the garlic content.
Is pesto sauce already cooked?
Homemade pesto sauce is used raw. Canned or jar pesto is typically pasteurized.
Should you put pasta water in pesto?
If you find the pasta too dry once you mix it with the pesto, you can add a few tablespoons of pasta water to make it looser and more creamy.
This is just a printer-friendly summary; some useful details are found in the recipe above.
How to make creamy pesto sauce
- 4 cups fresh basil leaves
- ⅓ cup pine nuts
- ½ cup Parmesan cheese grated (in small crumbs)
- ½ cup Pecorino cheese grated (in small crumbs)
- ¾ cup olive oil
- 3 garlic cloves
- 2 teaspoon sea salt
Mixing the ingredients
- Mix all the ingredients in the food processor and pulse until everything is finely minced.
Serving and storing
- If you are not using fresh you can refrigerate up to two days.
Originally published on Sep 14, 2012