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Pesto Alfredo Sauce

Homemade Pesto Alfredo Sauce: Creamy Italian Classic

A quick, 10-minute recipe that blends rich, creamy Alfredo with fresh basil pesto for the ultimate comfort food. Perfect for pasta, chicken, or as a dipping sauce, this Italian-American fusion is indulgent, flavorful, and easy to make! 🍝🌿
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Prep Time 5 minutes
Cook Time 5 minutes
Course Soup
Cuisine Italian
Servings 4
Calories 302 kcal

Ingredients
  

For the Basil Pesto:

  • Basil leaves: 3 cups packed
  • Pine nuts: 3/4 cup toasted
  • Garlic: 4 cloves minced
  • Olive oil: 1 cup
  • Parmesan cheese: 1/2 cup grated
  • Salt: 1/2 tsp
  • Red pepper flakes: 1/4 tsp

For the Alfredo Sauce Base:

  • Butter: 2 tbsp
  • Heavy cream: 1 1/2 cups
  • Parmesan cheese: 2.5 oz grated
  • Garlic: 2 cloves minced
  • Flour: 1 1/2 tbsp for thickening
  • Salt: 1/4 tsp
  • White pepper: 1/2 tsp
  • Nutmeg: 1/4 tsp

Additional:

  • Pasta water: 1 cup reserved
  • Optional garnishes: Fresh basil leaves extra Parmesan

Instructions
 

Prepare the Pesto:

  • Blend pine nuts, garlic, salt, and red pepper flakes in a food processor.
  • Add fresh basil leaves and gradually drizzle in olive oil while blending.
  • Stir in grated Parmesan cheese.

Cook the Pasta:

  • Prepare your choice of pasta according to package instructions. Reserve 1 cup of pasta water.

Make the Alfredo Base:

  • Melt butter in a skillet over medium heat. Add garlic and sauté for 1 minute.
  • Stir in heavy cream and simmer for 3–4 minutes. Gradually whisk in Parmesan cheese, flour, salt, pepper, and nutmeg.

Combine Pesto and Alfredo:

  • Stir in 1 cup of prepared basil pesto. Mix well to combine into a creamy, smooth sauce.

Toss Pasta:

  • Add drained pasta to the skillet and toss to coat evenly. Adjust the consistency with reserved pasta water if needed.

Serve:

  • Garnish with fresh basil leaves or extra Parmesan cheese. Serve immediately.

Notes

  • Use fresh basil and high-quality Parmesan for the best flavor.
  • Adjust thickness with pasta water or more cream.
  • For a lighter sauce, substitute some cream with vegetable stock or milk.
  • Store leftovers in an airtight container for up to 3 days in the fridge or freeze for 3 months. Reheat gently over low heat, adding a splash of milk or cream.

Nutrition

Serving: 1gCalories: 302kcalCarbohydrates: 2gProtein: 5gFat: 31gVitamin A: 4IUCalcium: 10mg
Keyword basil pesto Alfredo, creamy pasta sauce, Italian-American recipe, Pesto Alfredo, quick pasta sauce
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