This homemade pesto Alfredo sauce is a quick and easy pasta sauce prepared with parmesan, garlic, heavy cream, and a touch of basil pesto. It’s ultra rich, creamy, and packed with flavor. Possibly the best Alfredo sauce I’ve ever had!
This cheesy, classic cream sauce is right up there with honey mustard, garlic butter sauce, and garlic aioli as one of my most-used homemade sauces.
I’m all about making sauces from scratch. I buy sauce from the store only if time is limited, and that’s because homemade just tastes better. Case in point: You won’t find a richer or creamier homemade Alfredo sauce than this pesto Alfredo. I prepare it with heavy cream, parmesan cheese, and a spoonful of my favorite basil pesto. It’s delicious on just about anything, from pasta to pizza and everything in between.
Reasons to Love This Pesto Alfredo Sauce
- Extra rich and creamy. This Alfredo sauce is unbelievably delicious. It’s low-carb, keto-friendly, and gluten-free, and basil pesto adds a little extra something to the sauce. Once you taste it, I don’t know if you’ll ever go without it.
- Easy to make. This homemade pesto Alfredo sauce is simple to make with common ingredients like cream, parmesan, and garlic. I have a jar of pesto open in the fridge at any given moment, so it’s a win-win.
- Use it on everything! This creamy Alfredo with pesto is so irresistible that I find myself planning meals around it. How can I use it today? Pasta? Lasagna? Pizza?
What You’ll Need
Traditional Alfredo starts with a base of béchamel sauce made from butter, flour, and milk. Today’s recipe strays a bit from tradition, but I love that I have full control over the ingredients.
Here are my notes on what you’ll need. You’ll find the printable recipe in the recipe card after the post, followed by a photo step-by-step showing how to make it.
- Butter – Olive oil or ghee also work, but I love the flavor that comes from butter.
- Garlic – Freshly minced, or you can substitute garlic paste or garlic powder (½ teaspoon per clove).
- Heavy Cream – You could also use half-and-half or evaporated milk for a lighter sauce.
- Parmesan Cheese – For the best flavor and meltiness, grate the parmesan cheese fresh from the block. Pecorino Romano and Grana Padano are good substitutes.
- Pesto – This can be store-bought or homemade basil pesto, or you can try a different kind, like parsley pesto or spinach pesto. This avocado pesto would also be delicious. Or you can leave out the pesto to make a classic Alfredo instead.
Recipe Tips
- Avoid boiling the sauce. Keep the sauce at a steady simmer after adding the heavy cream. If the cream boils or overheats, it can split and curdle.
- Add parmesan over low heat. For the same reason you shouldn’t overheat the cream sauce, make sure to only stir in the parmesan AFTER you’ve lowered the heat. If it’s added while the sauce is too hot, the cheese will clump.
- Adjust the consistency. If you find that your pesto Alfredo sauce is looking a bit thin, stir in more parmesan. On the other hand, to thin out sauce that’s too thick, add a splash of cream, milk, or water to loosen it up a bit.
Ways to Use Alfredo Sauce
So many dinners and meals start with Alfredo. These are just a handful of ideas that make the most of this delicious, creamy pesto-infused sauce:
Storing and Freezing Alfredo Sauce
- Refrigerate leftovers. Once the sauce cools to room temperature, transfer it to an airtight jar or container. This homemade Alfredo sauce lasts in the fridge for up to 1 week.
- Reheat. To prevent curdling, stir the sauce well while reheating it over low heat on the stovetop, and avoid boiling. Dairy-based sauces tend to thicken as they sit, so I suggest whisking in a splash of cream or water when reheating to restore that silky texture.
- Freeze. Cream sauces aren’t the greatest for freezing. However, if you have a lot left over, store it in a freezer-safe container or freezer bag and freeze it for up to 3 months. Thaw the sauce in the fridge before you reheat it.
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Cook the garlic. Melt the butter in a skillet or saucepan set over medium heat. Stir in the garlic and cook for 20 seconds or until fragrant.
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Add heavy cream. Whisk in the heavy cream and bring to a simmer; continue to cook for 4 to 5 minutes or until the sauce is reduced and begins to thicken.
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Stir in cheese and pesto. Set the heat to LOW and whisk in the parmesan cheese. Then, whisk in the basil pesto and continue to cook over low heat until the sauce is smooth and creamy.
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Season to taste. Season with salt and pepper, taste it, and adjust accordingly.
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Check consistency. If the sauce is too thin, add a little more parmesan cheese. If the sauce is too thick, whisk in more cream or even a drizzle of water or broth.
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Let it rest before serving or storing. Remove from heat and let the alfredo sauce rest for 5 minutes. Serve it right away, or let it completely cool and refrigerate.
- To store: Let the sauce cool down completely. Then, store it in an airtight container or jar with a lid and keep it in the fridge for up to 1 week.
- To freeze: Put the alfredo sauce in an airtight container or heavy-duty freezer bag and keep it in the freezer for up to 3 months.
Serving: 2tablespoons | Calories: 202kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 142mg | Potassium: 47mg | Fiber: 0g | Sugar: 0g | Vitamin A: 790IU | Vitamin C: 0.7mg | Calcium: 104mg | Iron: 0.1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Alfredo Sauce
Once you’ve made creamy Alfredo sauce at home, you’ll wonder why you ever bothered with the jarred stuff from the store. It’s super easy and takes just a few steps.
- Cook the garlic. First, sauté garlic in a skillet with melted butter over medium heat.
- Make it creamy. Once the garlic is fragrant, whisk in the heavy cream. Bring it to a simmer for 4-5 minutes so that it thickens.
- Add parmesan and pesto. Next, lower the heat and whisk in the parmesan cheese. Stir in the pesto and continue to cook the sauce over low heat until the parmesan is smooth and melted. Lastly, season to taste with salt and pepper before you take the pan off the heat.
- Rest and serve. Leave the Alfredo sauce to rest off the heat for 5 minutes. Then, you’re ready to serve or continue to cool and store.
More Homemade Pasta Sauces
