Pesto Alfredo Sauce Recipe
A creamy and flavorful fusion of Alfredo and pesto sauces, perfect for pasta, grilled proteins, and vegetables. Quick and easy to make!
Equipment
- Large skillet
- Wooden spoon
- Whisk
Ingredients
- Main Ingredients for Pesto Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream or milk for a lighter version
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup prepared pesto store-bought or homemade
- Optional Add-Ins:
- 2 ounces cream cheese for extra creaminess
- 1 teaspoon lemon juice for a fresh tang
- 1/4 teaspoon red pepper flakes for a hint of heat
Instructions
- Melt the Butter
- Heat a large skillet over medium heat. Add the butter and allow it to melt. Stir in the minced garlic and sauté for 1–2 minutes until fragrant, but avoid browning.
- Add the Cream
- Pour in the heavy cream (or milk). Bring the mixture to a gentle simmer, then reduce the heat to low.
- Incorporate the Parmesan Cheese
- Gradually whisk in the Parmesan cheese until it’s fully melted and the sauce becomes smooth.
- Season the Sauce
- Add salt and black pepper, adjusting to taste.
- Stir in the Pesto
- Remove the skillet from heat and gently fold in the prepared pesto. Stir until the sauce has a uniform green hue.
- Combine with Pasta
- Toss the sauce with your cooked pasta of choice, ensuring all strands are coated. Reserve some pasta water to thin the sauce if needed.
Notes
For a nut-free version, use a pesto made without pine nuts.
Replace heavy cream with milk for a lighter alternative.
Add cream cheese to make the sauce extra thick and creamy.
Pair with pasta, grilled shrimp, chicken, or roasted vegetables.
Replace heavy cream with milk for a lighter alternative.
Add cream cheese to make the sauce extra thick and creamy.
Pair with pasta, grilled shrimp, chicken, or roasted vegetables.