YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 20 minutes

Angel hair pasta 450 g / 16 oz
Pasta water 80 g 80 mL /⅓ cup
Basil, leaves 100 g 6 cups
Garlic 24 g 8 cloves
Pine nuts 200 g ½ cup
Parmesan cheese, grated 30 g ½ cup
Salt 4 g 1 tsp
Black pepper, freshly ground 2 g 1 tsp
Olive oil, extra virgin 110 g 110 mL / ½ cup
Butter 30 g 2 tbsp
Heavy cream 45 g 45 mL / 3 tbsp
Parmesan cheese for garnish


Bring a large pot of salted water to a boil, cook pasta to al dente, reserve ⅓ cup of the water, and then drain. 

In a food processor or mortar and pestle, add basil, garlic cloves, pine nuts, cheese, salt/pepper. Blend on high and slowly add ¼ cup olive oil. Open and scrape the sides with a spatula. Blend again and add remaining olive oil.

In a large skillet over medium heat, melt butter, add in half of the pesto, and combine. Add in the cream and whisk until fully combined. 

Add in the pasta and toss to coat. Add reserved pasta water until the pasta is fully coated with sauce. Serve, garnished with additional cheese.

5 Store remaining pesto in the refrigerator, to be used in this recipe


  • If you want the sauce more creamy add 1 tbsp of cream
  • Use any pasta noodle of your choice
  • Red pepper flakes make a great garnish as well
  • Pesto will keep for up to two weeks, stored in the refrigerator