Creamy Pesto Sauce

ByMadison Wetherill

This Creamy Pesto Sauce is the perfect way to turn a simple pasta night into something special. If you love classic basil pesto, this rich, herbaceous twist adds just the right touch of indulgence. You don't need a blender to make it, so it's extra quick and easy. Spoon it over pasta, drizzle it on grilled chicken or even serve it as a dip for crusty bread.

Jump to Recipe
A saucepan filled with creamy pesto sauce, being stirred with a wooden spoon.
🚀 30 Minutes to Dinner Magic

Grab kid tested recipes that actually work for busy families who want wholesome meals without the stress!

Creamy Pesto Sauce Recipe

I'm a big believer that a good homemade sauce can completely transform a meal, like a quick pizza sauce on impromptu homemade pizza.

This creamy pesto sauce is a sauce I come back to over and over again. It's rich, fresh and just the right amount of indulgent. It's the kind of sauce that makes you want to lick the spoon.

I first made it to go with my creamy pesto pasta with chicken and tomatoes, and now I find excuses to use it on everything from roasted veggies to sandwich spreads. It's simple, satisfying and packed with flavor. If you're looking for an easy way to make dinner feel special, this one's a keeper.

Why You'll Love This Recipe

Get ready to love this creamy pesto sauce recipe. Here's why we do:

  • It's fast and easy. You can prep this sauce in under 10 minutes with just a few fresh ingredients - no blender or food processor needed.
  • It's incredibly versatile. Toss it with pasta, drizzle it over grilled chicken or veggies or use it as a dip or sandwich spread.
  • It tastes homemade - because it is. The fresh basil, garlic and Parmesan shine through, and the cream adds just enough richness to make it feel indulgent without being heavy.
Bowls of pesto sauce, uncooked bowtie pasta, grilled chicken pieces, cream, and grated cheese arranged on a light surface.

Ingredients

To make this creamy pesto pasta, you'll need just a handful of simple ingredients.

Start with basil pesto (store-bought or homemade - I love this easy pesto recipe), add a splash of heavy cream for silkiness and grated Parmesan cheese for a little salty, savory flavor. That's it - just a few pantry staples and fresh ingredients come together for a dish that feels special without any fuss.

Variations and Substitutions

Try different types of pesto. Swap the classic basil pesto for arugula, kale, spinach, or even sun-dried tomato pesto for a new flavor twist.

Make it dairy-free. Use a dairy-free pesto and swap the cream for full-fat coconut milk or an unsweetened non-dairy creamer.

Go fully vegan. Choose a vegan pesto made without Parmesan (nutritional yeast works nicely instead) and stir in your favorite plant-based cream or cashew cream for that same velvety texture.

How to Make Creamy Pesto Sauce

First, make pesto if you're making homemade.

Scroll down to the recipe card for the full step by step instructions! ⬇️

Food processor bowl with pine nuts, shredded cheese, basil leaves, garlic cloves, and lemon zest. Additional bowls of spices and a garlic bulb are nearby.
Top view of a food processor containing chopped green herbs. A clove of garlic, a small bowl of spices, and a gray cloth are nearby on a light blue surface.
  1. Add all of your ingredients except the oil to the food processor.
  1. Run the food processor for a few seconds until ingredients are chopped.
Close-up of pesto sauce in a food processor, containing visible pieces of nuts and herbs. The bowl is placed on a striped cloth with part of another bowl in the background.
A jar of green pesto sauce sits on a light gray surface. A striped cloth, a clove of garlic, and a piece of cheese are nearby.
  1. Then slowly pour the olive oil into the food processor while running it.
  1. Taste your pesto to make sure that the flavors are balanced. Add more salt or a splash of lemon juice if needed.
  1. Start by bringing a big pot of salted water to a boil, then cook your pasta until it's just al dente. Before you drain it, scoop out about half a cup of that pasta water and set it aside - it's liquid gold for the sauce.
A saucepan with heavy cream is surrounded by pesto in a jar, a bowl of uncooked bow tie pasta, cooked chicken pieces in a bowl, a small dish of grated cheese, and a container of milk.
A saucepan with cream and pesto sauce, surrounded by uncooked pasta, cooked chicken, a jar of pesto, and grated cheese on a light surface.
  1. While the pasta's cooking, warm up the heavy cream in a saucepan over medium heat until it starts to simmer.
  1. Stir in the pesto and let it cook for a minute or two until everything's smooth and cozy. Then take it off the heat.
A saucepan with creamy green pesto sauce being stirred with a wooden spoon. Nearby are a jar of pesto and a bowl of uncooked farfalle pasta.
Bowl of cooked farfalle pasta with creamy green sauce, surrounded by bowls of pesto, uncooked pasta, and grated cheese on a light surface.
  1. Once your pasta's drained, toss it back in the pot. Pour in the creamy pesto sauce and give it a good mix, then stir in the Parmesan.
  1. Season it with a little salt and pepper, and stir in any mix-ins like chicken or cherry tomatoes. Serve it up right away with some fresh basil and extra Parmesan on top.

If the sauce feels a little thick, just splash in some of that reserved pasta water a bit at a time until it's silky and coats the noodles perfectly.

Tips for Success

  • Save that pasta water. Please don't skip this step! A little starchy pasta water helps loosen the sauce and helps it cling to the noodles. It really does make a difference.
  • Use fresh pesto when you can. Store-bought works great in a pinch, but homemade pesto really shines here, especially if you have basil growing in your garden.
  • Have fun with flavor. Try pesto made with other greens like kale and arugula or garlic scapes.
Bowl of bowtie pasta mixed with creamy pesto, surrounded by jars of the pesto sauce and uncooked pasta on a light surface.

FAQ

What if I accidentally threw out all the pasta water?

No worries - it happens! While pasta water adds starch that helps the sauce cling to the noodles, you can still save your dish. (Next time, just scoop out the pasta water right before draining so it's ready when you need it! I always put a measuring cup by my colander while I am prepping to make sure I don't forget!)

You have a few options. Add a splash of warm water, milk or even a little extra cream to loosen the sauce. It might not have the same silky texture, but it'll still taste delicious.

For extra creaminess and body, you can whisk together a small cornstarch slurry (about 1 teaspoon cornstarch with 2 teaspoons water) and stir it into the sauce while it's still warm. Just let it cook for a minute or two to thicken slightly. It's not quite the same as pasta water, but it works in a pinch!

How should I store leftovers?

Store any leftover creamy pesto sauce in an airtight container in the fridge for up to 3 days. The sauce may thicken as it chills, so when you reheat it, add a splash of water, milk or cream to help loosen it up. It's great warm, but honestly, it tastes pretty delicious cold too: Stir it into pasta salad or spread it on a sandwich.

More Sauce Recipes

A saucepan filled with creamy pesto sauce, being stirred with a wooden spoon.

Creamy Pesto Sauce

Rich, silky and packed with fresh basil flavor, this creamy pesto sauce is an easy way to elevate weeknight dinners or impress at a dinner party.
No ratings yet
Print Pin Leave Rating
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Madison Wetherill

Equipment

Ingredients

Easy Pesto

  • 4 cups fresh basil leaves packed
  • ½ cup pine nuts
  • 1 cup Parmesan cheese freshly grated
  • 1 cups extra virgin olive oil
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Creamy Pesto Sauce

  • ½ cup heavy cream plus more for thinning, if needed
  • 2 cups pesto homemade or store-bought
  • ¼ cup Parmesan cheese freshly grated
  • salt and pepper to taste

Instructions

Easy Pesto

  • Add all of your ingredients except the oil to the food processor.
  • Run the food processor for a few seconds until ingredients are chopped. Then slowly pour the olive oil into the food processor while running it.
  • Taste your pesto to make sure that the flavors are balanced. Add more salt or a splash of lemon juice if needed.

Creamy Pesto Sauce

  • In a saucepan over medium heat, warm the heavy cream until it begins to simmer. Stir in the pesto and cook for 1-2 minutes until smooth and heated through. Remove from heat.
  • Stir in ¼ cup grated Parmesan. Season with salt and pepper, to taste.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if needed.

Nutrition

Serving: 3cups | Calories: 606kcal | Carbohydrates: 11g | Protein: 9g | Fat: 58g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 1268mg | Potassium: 34mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2986IU | Vitamin C: 0.2mg | Calcium: 293mg | Iron: 1mg

A woman with long brown hair wearing a gray shirt smiles in front of a background featuring green foliage and yellow fruit.
Hey friend, I'm Madison!

My friends call me Mad and you can too. Here you'll find easy, wholesome recipes, and designed to share with those you love.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.