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Frothy Pesto Sauce recipe with your friends or colleagues!

Frothy Pesto Sauce

frothy pesto sauce

Originating in Genoa, Italy, the classic pesto sauce exists today in a variety of shapes and forms. Though the chief ingredient – basil – remains front-and-centre, the frothy texture of this pesto variation makes for an unusually lightweight mouthfeel. Throw some herby greens into the mix and surprise your guests with this endlessly creamy pesto sauce, enjoyed hot or cold, as a sauce or dip.


    • 1 crushed garlic clove
    • ¼ cup toasted pine nuts
    • 1 cup fresh basil
    • ½ cup fresh parsley
    • ½ cup fresh thyme
    • ¼ cup olive oil
    • ½ cup whole milk
    • ½ cup heavy cream
    • ½ cup grated parmesan
    • 120 g spaghetti


To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Cook the spaghetti according to the packaging instructions.
    2. In a food processor, briefly chop the garlic clove and pine nuts. Add the fresh basil, parsley and thyme leaves to the mix and blend them together well.
    3. When combined, slowly add the olive oil to the mix while the food processor is still running, and add salt and pepper to your taste.
    4. In a saucepan, heat the milk and heavy cream over low-medium heat, bringing the mixture to a slight boil.
    5. Once the mixture begins to boil, lower the heat and gradually add the cheese, stirring continuously until everything is fully combined.
    6. Remove the creamy sauce from the pan and allow it to cool before adding the ingredients from the food processor and combining the mixture well.
    7. Pour the creamy pesto sauce into a whipped cream dispenser, connect your Smartwhip system and charge it to 15 bar.
    8. Disconnect your Smartwhip and shake the cream dispenser for 5-10 seconds to evenly distribute the gas, then set it aside for 10 minutes.


Place your al-dente cooked spaghetti into the centre of the plate and release the frothy pesto sauce on top. Garnish with a few twigs of fresh basil and toasted pine nuts. The sauce can remain in the refrigerator for later use, and is perfect for a cold summer pasta salad!

In need of some more inspiration? Dabble into the world of molecular gastronomy and discover our range of recipes created by chefs using Smartwhip.

This recipe is an adaptation from Creamwhip AU.

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