Pesto Alfredo Sauce
A creamy and flavorful blend of classic Alfredo sauce and herby basil pesto, perfect for tossing with pasta, spooning over grilled chicken, or using as a gourmet pizza base.
Equipment
- Skillet
- whisk
- Grater
Ingredients
Pesto Alfredo Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1/2 cup basil pesto store-bought or homemade
- to taste salt and black pepper
- optional milk or pasta water to thin the sauce if needed
Instructions
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let it cook for 3–4 minutes to slightly reduce.
- Stir in the grated Parmesan cheese. Lower the heat and continue stirring until the cheese has melted and the sauce is smooth.
- Remove the pan from heat and stir in the basil pesto. Mix well to combine.
- Taste and adjust with salt and black pepper. If the sauce is too thick, add a splash of milk or reserved pasta water to loosen it.
- Serve immediately over hot pasta, grilled chicken, or as a dipping sauce.
Notes
Use freshly grated Parmesan for a smoother sauce. Add the pesto after removing from heat to preserve its fresh herb flavor. This sauce pairs wonderfully with fettuccine, linguine, or even as a pizza base.