Creamy Pesto Sauce Recipe Easy Quick 5-Minute Blender Method
A quick and easy creamy pesto sauce made in under 5 minutes using a blender, combining fresh basil, pine nuts, garlic, Parmesan, cream, and olive oil for a smooth, velvety texture perfect for pasta, sandwiches, and more.
- Prep Time: 5 minutes
- Cook Time: 3 minutes (optional pine nut toasting)
- Total Time: 8 minutes
- Yield: About 1 cup sauce (approximately 4 servings at 1/4 cup each) 1x
- Category: Sauce
- Cuisine: Italian
Ingredients
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts (toasted if possible; walnuts can be used as a substitute)
- 2 medium garlic cloves
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup heavy cream
- 1/3 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Toast the pine nuts (optional but recommended): Heat a dry skillet over medium heat, add pine nuts, and toast, stirring frequently, until golden and fragrant (about 3 minutes). Remove from heat and let cool slightly.
- Rinse basil leaves under cold water and pat dry thoroughly. Peel the garlic cloves.
- Place basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese into the blender jar.
- Pour in the heavy cream, extra virgin olive oil, and freshly squeezed lemon juice.
- Pulse the blender a few times to break down the ingredients, then blend on high until the sauce is creamy and smooth — about 30 to 45 seconds. Stop and scrape down the sides with a spatula as needed to ensure even blending.
- Add salt and freshly ground black pepper, then pulse once or twice to combine. Taste and adjust seasoning if needed.
- Use immediately tossed with pasta, drizzled over roasted veggies, or as a sandwich spread. If storing, transfer to an airtight container and refrigerate for up to 3 days.
Notes
Toast pine nuts to enhance flavor. Use room-temperature cream and cheese for smoother blending. Avoid over-blending to keep fresh flavors bright. Adjust consistency by adding more olive oil or cream if too thick, or more basil or cheese if too thin. Store in airtight container refrigerated up to 3 days. Sauce may thicken; whisk in a splash of olive oil or water before serving.
Nutrition
- Serving Size: 1/4 cup (about 60 ml
- Calories: 180
- Fat: 18
- Carbohydrates: 2
- Fiber: 1
- Protein: 4
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