Every time I make this basil cream sauce, I’m reminded of how a few simple ingredients can come together to make something so comforting and flavorful. I first whipped this up on a whim after harvesting way too much basil from my little garden, and now it’s become a go-to for weeknight dinners. Whether it’s tossed with pasta or drizzled over roasted veggies, this sauce is always a winner!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 This sauce is the best way to use fresh basil!
This sauce is my favorite way to bring fresh basil to life in the kitchen—especially in the summer when basil is at its peak, fresh and oh-so flavorful. It’s creamy, herby, and comes together in just 15 minutes—perfect for those days when you want something homemade but don’t have hours to spend cooking.
Plus, it’s incredibly versatile! Toss it with pasta, spoon it over roasted veggies, or even use it as a dip for warm bread—it’s a little bit of comfort in every bite.
If you’re as obsessed with basil as I am, you’ll want to check out my pesto, basil aioli, pesto salad dressing and tortellini salad. Because let’s be real—there’s no such thing as too much basil!
📋 Ingredients and notes
You’ll need fresh basil leaves, heavy cream, pine nuts, shallot, avocado oil, garlic cloves, all purpose flour, fresh lemon juice and zest, salt, red pepper flakes, and black pepper. If you want a shortcut, you can also use store-bought pesto, along with heavy cream, flour, shallots, and lemon juice, and zest.
Shruthi’s Top Tip
To substitute store-bought pesto, use 1/2 cup in place of the basil, pine nuts, garlic, and oil blend, skipping the blender step. Stir it directly into the cream sauce, adjust the seasoning, and add a touch of lemon zest for a fresh, balanced flavor.
- Toast the pine nuts for a few seconds to bring out their nutty flavor.
- If you’re blending warm cream sauce, leave the lid slightly ajar to release steam and avoid pressure buildup.
- Add the lemon zest last to keep its fresh citrus flavor intact.
- If the sauce thickens too much while cooking, add a splash of pasta water or milk to loosen it up.
Variations & Substitutions
- Basil. Fresh basil is key for the best flavor—opt for bright green leaves with no dark spots. Sweet basil works best, but Thai basil can add a unique twist with its slightly spicy, anise-like flavor.
- Garlic. I used freshly minced garlic for the best flavor. You can also use garlic powder if you want a milder garlic taste.
- Shallots. Substitute with yellow onions or sweet onions.
- Pine nuts. I love to toast the pine nuts briefly before adding them to the sauce. You can swap this with walnuts, cashews, or sunflower seeds (for a nut-free version).
- All-purpose flour. Substitute with a 1:1 gluten-free flour blend.
- Oil. Use a neutral oil like avocado oil to avoid overpowering the basil flavor.
- Lemon. My recipe only calls for lemon zest, but you can also sprinkle a little bit of lemon juice if you want more acidity.
- Seasonings. I like to keep it simple—salt, pepper, and red pepper flakes for a spicy kick. You can also add Italian seasoning or a dash of nutmeg for warmth.
Make vegan basil cream sauce
Substitute heavy cream with coconut cream for a vegan version. Whisk it well before adding to avoid lumps.
📖 How to make basil cream sauce
Step 1:
Heat a tablespoon of avocado oil on a skillet on medium heat. Then, add finely diced shallots and sauté for about 1 minute until it’s aromatic. Then, mince and add 3 cloves of garlic and sauté for about 30 seconds (you can also use 3 teaspoons of minced garlic instead).
Step 2:
Then, add a cup of heavy cream (or coconut cream) along with a tablespoon of flour and allow it to cook down for about 5 minutes until you get a thick creamy sauce that can coat the back of your spoon.
Step 3:
While the cream sauce is cooking down, add a cup of basil along with a tablespoon of pine nuts and three garlic cloves to a heat-proof blender or food processor, and pulse to combine. Add the remaining tablespoon of avocado oil to emulsify this sauce.
Step 4:
Transfer half a cup of the cream sauce from the skillet to the blender and blend it all up into a smooth consistency.
Step 5:
Add this back into the skillet, then add a teaspoon of lemon zest, a teaspoon of salt and red pepper flakes, and half a teaspoon of pepper to finish the sauce.
Step 6:
Serve immediately over your favorite pasta!
🍴 How to serve this creamy pesto sauce
This creamy basil sauce pairs perfectly with just about any pasta—whether it’s fettuccine, penne, or gnocchi, it’s a guaranteed 10 out of 10. But this sauce isn’t just for pasta, you can make a pesto flatbread or spread it on naan pizza, use it as a dipping sauce for smashed potatoes, or slather it on sandwiches!
🍴Storage and reheating suggestions
Store any leftover sauce in a jar or any airtight container with a thin layer of olive oil on top to keep the basil green and fresh. It should keep in the fridge for 4-5 days.
To reheat, gently warm the sauce on the stovetop over low heat, stirring frequently. Add a splash of milk or cream to restore the creamy texture if needed.
🍴 More pasta sauce recipes
If you like this recipe, check out my other pasta sauces:
Garlic Butter Sauce
Spicy Alfredo Sauce
Avocado Cilantro Lime Dressing
Kale Pesto Sauce (Vegan with Nut Free Options)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Basil Cream Sauce
Equipment
Ingredients
- 2 tablespoons avocado oil, divided
- 1 shallot, finely diced
- 3 garlic cloves, minced
- 1 cup heavy cream, substitute with coconut cream if vegan
- 1 tablespoon flour, substitute with GF flour as needed
- 1 cup fresh basil, finely chopped
- 1 tablespoon pine nuts
- 1 teaspoon fresh lemon zest
- 1 teaspoon salt
- 1 teaspoon red pepper flakes, optional
- ½ teaspoon black pepper
Instructions
- Heat avocado oil on a skillet on medium heat. Then, add finely diced shallots and sauté for about 1 minute until it's aromatic. Then, mince and add garlic and sauté for about 30 seconds.
- Then, add heavy cream (or coconut cream) along with flour and allow it to cook down for about 5 minutes until you get a thick creamy sauce that can coat the back of your spoon.
- While the cream sauce is cooking down, basil along with toasted pine nuts and garlic cloves to a heat-proof blender or food processor, and pulse to combine. Add the remaining tablespoon of avocado oil to emulsify this sauce.
- Transfer half a cup of the cream sauce from the skillet to the blender and blend it all up into a smooth consistency. Add this back into the skillet, then add a teaspoon of lemon zest, a teaspoon of salt and red pepper flakes, and half a teaspoon of pepper to finish the sauce. Serve over your favorite pasta!
Notes
- To substitute store-bought pesto, use 1/2 cup in place of the basil, pine nuts, garlic, and oil blend, skipping the blender step. Stir it directly into the cream sauce, adjust the seasoning, and add a touch of lemon zest for a fresh, balanced flavor.
- You can also add other herbs while making the cream sauce or substitute the avocado oil with butter – I find that using a neutral oil like avocado oil helps avoid splitting when stored in the fridge.
- To reheat the recipe, simple simmer on low heat in a skillet. I recommend not reheating in a microwave if you can avoid it!
- This cream sauce pairs really well with a number of cheeses – Parmesan, Pecorino Romano, and Asiago are all great pairings. It can also be served over a number of pasta dishes, but my favorite is to serve it with tortellini and short pastas!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
👩🏽🍳 Troubleshooting FAQs
Reheat it gently on the stovetop over low heat, stirring frequently. Avoid the microwave if possible, as it can separate the cream.
Yes! Swap the pine nuts for sunflower seeds or simply leave them out altogether.
Made this, it was delicious!
Just checking to see if 6 garlic cloves in this recipe is correct? 3 in the sauté pan, 3 in the pesto?
I love garlic, but it’s totally adjustable to your liking! 🙂
I made this sauce for some pasta this week and it is TO DIE FOR! SO creamy and love the basil flavor. Def will make again.
This sauce was delicious, creamy and soooooo quick to make – my favorite kind of recipe!! Definitely pinning to use it weekly! Thank you!