It was a busy Tuesday evening. I stared into my fridge, hoping for inspiration. I remembered a creamy pesto recipe that impressed my friends.

As I made this creamy spinach pesto, it filled my kitchen with comfort. It reminded me of laughter and good food. In just 15 minutes, I had a delicious pesto ready.

This pesto was easy to make and great with pasta or as a dip. It was perfect for those nights when I wanted something special but didn’t want to work hard.

Why You’ll Love This Recipe

I love this homemade creamy spinach pesto for many reasons! It mixes the bright taste of spinach and fresh basil with rich heavy cream. You can make it in just 15 minutes, perfect for any time.

This pesto sauce is great on pasta, making every bite yummy. It’s not just tasty, but also healthy. Spinach adds vitamins and antioxidants to your meal.

The best part is, you can use it in many ways. Try it with pasta, on sandwiches, or as a veggie dip. Your taste buds will thank you!

Ingredients for Creamy Spinach Pesto with Heavy Cream

To make a tasty heavy cream spinach pesto, I pick a few key ingredients. These make the pesto rich and full of flavor. Here’s what I usually choose:

• Fresh baby spinach: 6 cups, loosely packed for a mild flavor and beautiful color.
• Basil leaves: 2 cups, loosely packed to boost the herbaceous qualities.
• Garlic cloves: 2-3, depending on my taste, for a fragrant kick.
• Lemon juice: Freshly squeezed from one lemon, adding necessary tang to balance the creaminess.
• Parmesan cheese: ½ cup, grated to offer savory depth.
• Extra virgin olive oil: ½ cup to help blend everything together seamlessly.
• Heavy cream: ¼ cup, creating that luxurious texture I adore.
• Salt and pepper: To taste for perfect seasoning.

I also add toasted nuts like walnuts or pine nuts for extra richness. Sometimes, I sprinkle more Parmesan for extra flavor. This mix makes the creamy basil pesto with heavy cream a must-have in any dish.

How to Make Creamy Spinach Pesto with Heavy Cream: Step-by-Step Instructions

Making creamy spinach pesto is easy and fun. It makes your pasta dishes better. First, cook the pasta. Boil a big pot of salted water and cook one pound of spaghetti. Follow the package instructions. Save about ¼ cup of pasta water for later.

Then, make the pesto. In a food processor, mix fresh baby spinach, basil leaves, garlic, lemon juice, Parmesan cheese, and olive oil. Blend until smooth. This makes a great base for your creamy pesto sauce.

In a big skillet, warm the pesto over low heat. Add the pasta water and heavy cream. Stir well without boiling. This makes the pesto creamy and rich.

After warming the pesto, toss the pasta in the skillet. Make sure each strand is coated in the creamy sauce. Then, plate the pasta and sprinkle Parmesan on top. Finish with a drizzle of olive oil. Enjoying this pasta is like celebrating in every bite!

Serving Tips for Creamy Spinach Pesto Pasta

Serving creamy spinach pesto pasta is a chance to get creative. I like adding roasted veggies like broccoli or cherry tomatoes. They make the dish taste better and are good for you.

A sprinkle of Parmesan cheese and olive oil make it look and taste great. For a bigger meal, try adding grilled chicken or shrimp. It makes the dish even better.

Pairing it with a light salad and tart vinaigrette is a good idea. It balances the creamy pesto’s richness. This pesto is also great as a dip for bread or veggies. It’s perfect for parties.

Try these ideas to make a meal that’s both tasty and fun.

Storage Tips for Leftover Creamy Spinach Pesto

When I have leftover creamy spinach pesto, I store it right. I put it in an airtight container and keep it cold. This keeps it tasty for up to five days. Adding lemon juice stops it from turning brown.

Freezing is great for longer storage. I put the pesto in bags or containers made for the freezer. This way, it stays creamy for a long time. I always label the containers with the date.

To enjoy thawed pesto, I let it defrost in the fridge or at room temperature. For warming, I use the stovetop gently. Adding olive oil or pasta water makes it creamy again. These tips help me enjoy my pesto days later!