Servings: 8

Weight Watcher Smart Points: 10

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Ready In: 30 Minutes


  • 2 cups packed basil
  • 3 garlic cloves
  • ½-3/4 cup heavy cream
  • ½ cup Parmesan, divided
  • ¼ cup parsley
  • 1 lb. pasta (fusilli, penne,rigatoni, fettucine, etc.)
  • ¼ cup pine nuts, toasted
  • salt, pepper


  1. Bring a pot of salted water to a boil
  2. While you are waiting for the water to boil, start preparing the pesto sauce.Toast the pine nuts and garlic cloves in a skillet on medium heat.You can also use other nuts, instead of pine nuts, such as walnuts
  3. I prefer to use pine nuts
  4. They give pesto a very specific taste that just can't be replicated by other nuts
  5. The flavor of pine nuts in pesto is incredible.The pine nuts will toast up much more quickly, take them out of the skillet but continue to roast the garlic cloves until the garlic is golden brown and tender
  6. Cool slightly, peel and chop coarsely.Place the basil, parsley, pine nuts and garlic in a food processor
  7. Process until finely chopped.Add the olive oil gradually until smooth
  8. Stir in ¼ cup Parmesan cheese.In a small saucepan, bring the heavy cream to a simmer
  9. Add the pesto to the cream and mix to combine.Add the remaining Parmesan cheese
  10. Season with salt and pepper to taste.When the pasta is cooked, drain it and add the basil pesto sauce
  11. Toss to combine.Note: If you prefer a more mild pesto sauce, add only half of it to the cream and freeze the other half
  12. I like a strong pesto flavor
  13. My husband, on the other hand, likes the milder pesto cream sauce version
  14. It's up to you.Garnish with more Parmesan cheese and minced basil or parsley.

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