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Creamy Homemade Pesto


  • 3 cloves garlic diced
  • 2/3 cup olive oil
  • 2 cups clean dry basil leaves
  • 2 tsp lemon juice
  • 1/4 cup toasted pine nuts
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1 1/3 cup heavy cream
  • salt and pepper to taste


  • Pulse all ingredients except heavy cream in food processor. This makes standard basil pesto which can be stored individually (top with a think layer of olive oil when storing, to prevent discoloration).
  • To make creamy pesto, add 1 1/3 cups heavy cream to 2/3 cups of the basil pesto. Heat over medium-low heat and simmer until thickened. Serve immediately.