Creamy Pesto Alfredo Sauce
This creamy pesto Alfredo sauce combines the richness of a traditional Alfredo with the herby brightness of basil pesto.
Servings: 4 Servings
Calories: 453kcal
Ingredients
- 2 Tablespoons Unsalted Butter
- 3 Cloves Garlic Minced
- 1 Cup Heavy Cream
- 1 Cup Grated Parmesan Cheese
- ¼ Cup Basil Pesto Store-Bought or Homemade
- Salt and Black Pepper to Taste
Instructions
- In a medium saucepan over medium heat, melt the butter.
- Add the garlic and cook for 1 to 2 minutes, just until fragrant. Be careful not to let it brown.
- Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2 to 3 minutes, stirring occasionally.
- Gradually whisk in the parmesan cheese until the sauce is smooth and fully melted.
- Stir in the basil pesto and cook for another 1 to 2 minutes to blend the flavors.
- Season to taste with salt and black pepper. Remove from heat and serve warm.
Notes
Serving Suggestions
Toss with zucchini noodles, spaghetti squash, or konjac noodles.
Spoon over grilled chicken, shrimp, or salmon.
Notes
For a lighter version, half-and-half can be used in place of heavy cream, but the texture will be different.
Freshly grated parmesan cheese melts more smoothly than pre-shredded varieties.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 0.5CUP | Calories: 453kcal | Carbohydrates: 6g | Protein: 11g | Fat: 44g