Name: Creamy Pesto Sauce
Cuisine: Plant-based
Ingredients: 1 tbsp olive oil; 2 garlic cloves, minced; ¾ cup cashew cream, oat cream, or unsweetened plant-based cream (traditional: light cream); 1 oz plant-based Parmesan, finely grated (or nutritional yeast, or classic Parmesan); ⅓ cup basil pesto, homemade or store-bought; ¼ tsp black pepper; ½ tbsp fresh lemon juice; Sea salt, to taste; Pasta of your choice, cooked (try whole wheat, gluten-free, or legume-based); Optional: roasted cherry tomatoes, sautéed mushrooms, baby spinach, chickpeas, toasted pine nuts

Creamy Pesto Sauce

Recipe by

Anya Kassoff

Recipe Developer & Food Writer 📅 Published October 10, 2025 🔄 Updated October 10, 2025

Anya's culinary philosophy centers around the idea that simple ingredients can create extraordinary flavors. She specializes in traditional cooking methods adapted for modern plant-based eating, drawing inspiration from global cuisines and seasonal ingredients.

Instructions

Warm the olive oil in a large skillet over medium heat. Add garlic and cook until just fragrant, about 1-2 minutes-don't let it brown, as the flavor will turn bitter. Done

Lower the heat, pour in your chosen plant-based cream, and bring to a gentle simmer. (A low simmer keeps things silky-not grainy!) Done

Add the "Parmesan" in two batches, whisking well between each to encourage a creamy, smooth sauce. Done

Stir in the pesto, black pepper, and lemon juice. Taste and season with salt. Done

Let the sauce bubble gently for 1-2 minutes, allowing everything to meld and thicken. If you're adding extras (like spinach or cherry tomatoes), fold them in now. Done

Add your cooked pasta and toss gently, letting it bathe in the sauce for a minute or two. If the sauce gets too thick, a splash of pasta cooking water will make it luxuriously glossy. Done

Serve right away, topped with more plant-based "Parmesan," a drizzle of olive oil, or extra herbs. Make it your own! Done

There's a certain joy in discovering a sauce so simple and comforting that it becomes a weeknight ritual. My own pesto journey began on a bright late-summer day, when the garden overflowed with fragrant basil and tiny cherry tomatoes, each one like a burst of sunshine. I remember falling head over heels-pesto made everything feel special, quick or slow, humble or grand.

The classic green pesto is just the starting point. This creamy, plant-forward version brings together the brightness of herbs, silkiness of cashew or oat cream, and the nutty depth of plant-based "Parmesan." It's endlessly adaptable: swirl in any green blend you love (basil, arugula, parsley, or a touch of spinach), use your favorite pasta, and toss in sweet-roasted cherry tomatoes or a handful of chickpeas for more heartiness.

Let what's fresh and abundant guide you - this is the spirit of Golubka Kitchen.

Tips & Variations

Bright, gently roasted cherry tomatoes add sweetness and color.
Cube tofu or chickpeas are delicious ways to boost plant protein.
Any green pesto will work-try swapping basil for cilantro, parsley, or even kale, depending on what's in season.
Store leftovers in an airtight container and reheat gently with a splash of water or more cream to restore the luscious texture.
Gluten-free or legume pasta works beautifully here.

About Anya Kassoff

Her meticulous approach to recipe testing ensures that every dish we share has been perfected for home kitchens. Anya believes that cooking should be a meditative, joyful practice that connects us to our food and to each other.