How do I prevent pesto from turning brown?

Store pesto covered with a thin layer of olive oil in the fridge or freeze in ice cube trays to prevent browning. Keep basil away from heat and add lemon juice sparingly.

Can I make creamy pesto pasta ahead for a party?

Yes, make the pesto up to 2 days ahead and store refrigerated. Cook pasta just before serving and finish in a skillet to refresh texture and flavor.

What nut-free options work best in pesto?

Toasted sunflower seeds or pumpkin seeds are ideal nut-free alternatives. They provide similar texture and richness. Nutritional yeast adds a cheesy depth without dairy.

How do I make pesto pasta lighter without losing creaminess?

Use starchy pasta water to thin the sauce instead of cream. You can also replace cream with Greek yogurt or silken tofu for fewer calories and more protein.

Creamy Pesto Pasta: The Silky, Flavor-Packed Dinner

Creamy Pesto Pasta: The Silky, Flavor-Packed Dinner You’ll Love

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Silky, rich, and full of bold basil flavor, this creamy pesto pasta recipe delivers quick comfort with endless options for substitutions or add-ins.

Author: Emma Tasty
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Pasta
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

12 oz pasta (fusilli, linguine, or penne)

2 cups fresh basil leaves, packed

1/3 cup pine nuts (or toasted walnuts/almonds)

1/2 cup freshly grated Parmesan cheese

2 garlic cloves, peeled

1/2 cup extra-virgin olive oil, plus extra to finish

1/2 cup heavy cream or full-fat coconut milk

Salt and freshly ground black pepper to taste

Optional: grilled chicken, shrimp, roasted cherry tomatoes

Cook Mode Prevent your screen from going dark

Instructions

1. Toast nuts in a dry skillet over medium heat for 3–5 minutes.

2. Pulse basil, toasted nuts, garlic, and Parmesan in a food processor.

3. Stream in olive oil until emulsified and silky.

4. Boil salted water, cook pasta al dente, and reserve 1 cup of pasta water.

5. In a skillet, warm cream with olive oil, stir in pesto, then pasta.

6. Add pasta water as needed, finish with protein, serve hot.

Notes

Use fresh basil and quality oil for best flavor.

Store leftover pesto with a thin oil layer in a sealed jar.

Swap pine nuts for sunflower or pumpkin seeds for nut-free version.

Coconut milk or nutritional yeast make great dairy-free swaps.

Nutrition

Serving Size: 1.5 cups
Calories: 580
Sugar: 2g
Sodium: 420mg
Fat: 38g
Saturated Fat: 14g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 18g
Cholesterol: 50mg

Find it online: https://easyumrecipes.com/creamy-pesto-pasta/