With a very short ingredient list, the most delicious texture and flavor, and tips to customize for your family, this Creamy Pesto is here to add some yum to mealtime. Plus, find storage tips, shortcuts, and more to make this as easy as possible!
I discovered this recipe by accident a few months ago and never looked back. This creamy pesto is the most delicious combination of simple ingredients—and is one of the yummiest pesto versions I have ever made.
To make this kid-friendly recipe, you just need three main ingredients and zero fancy cooking equipment—just a pot to cook the pasta and a spoon to stir everything together with.
It’s even better because it’s mellow enough that it tastes like pesto to (most!) kids, but it has the added undertones of creamy herbs that adults will appreciate. And the leftovers are so delish, too!
(You may also like my homemade pestos including Spinach Pesto, Kale Pesto, and Broccoli Pesto—which are great on their own or in this recipe.)
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Ingredients You Need
Here’s a look at what you need to make this Creamy Pesto recipe so you know what to have on hand.
- Pesto: I usually use prepared pesto from the supermarket to make this easy—it usually tastes best with the kind from the prepared foods section of store, rather than the jarred kind in the pasta aisle. You can also use homemade pesto of any kind.
- Herbed spreadable cheese: I love making Creamy Pesto with Boursin Garlic & Fine Herbs cheese since it is super creamy and flavorful and melts in with the pasta so well. You can also use an herbed goat cheese, plain goat cheese, or even ricotta cheese.
- Pasta: You’ll want to prepare your pasta according to the package directions. Any variety of pasta will work with this recipe, so use what you prefer.
- Parmesan, cracked black pepper, salt, optional to top.
Step-by-Step Instructions
Below is an overview of how to make this Creamy Pesto recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Bring a large pot of water to a boil. Cook the pasta according to package directions.
Step 2. Drain and add to a serving bowl (or back into the pot).
Step 3. Add the pesto, cheese, and pasta cooking water. Toss the noodles with the sauce to coat evenly.
Step 4. Serve warm with Parmesan cheese, fresh basil, or black pepper as you like.
Frequently Asked Questions
No, you can simply add a little pasta water from the pot at the end of cooking to loosen the pesto and cheese combination.
If making homemade pesto, whether basil pesto or another kind, simply omit the pine nuts and use roasted sunflower seeds, almonds, or walnuts instead.
You can add goat cheese, ricotta cheese, or another soft cheese to blend in with the pesto. The heat from the cooked pasta is usually enough to soften the cheese and help it blend easily into the pesto sauce.
How to Store
Store leftover Creamy Pesto pasta in an airtight container in the fridge for up to 5 days. Warm through to serve, adding a sprinkle of water if needed to loosen the pasta up a little.
Best Tips for Success
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
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Prepare the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain.
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Add the pasta to a serving bowl or back into the pot. Add the pesto and cheese. Stir, adding a little pasta cooking water at a time to make a creamy sauce.
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Serve warm topped with Parmesan cheese, cracked black pepper, salt, and/or crushed red pepper.
- Store leftover Creamy Pesto Pasta in an airtight container in the fridge for up to 5 days. Sprinkle with water, then warm through in a heat-safe container.
- Top with Parmesan if desired.
- Add protein like Italian sausage, shredded chicken, peas, white beans, or meatballs if desired.
- Serve with cherry tomatoes, cooked broccoli, or another veggie your family enjoys.
Calories: 329kcal, Carbohydrates: 44g, Protein: 9g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Cholesterol: 16mg, Sodium: 236mg, Potassium: 126mg, Fiber: 2g, Sugar: 2g, Vitamin A: 459IU, Calcium: 47mg, Iron: 1mg