Bright, herby pesto Alfredo sauce is the perfect twist on classic Alfredo. This creamy pasta sauce is perfect for tossing with noodles or spooning over roasted veggies.
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Why Pesto & Alfredo Are A Great Match
You know the saying "opposites attract"? That's exactly what's happening in this pesto alfredo sauce.
- Pesto brings brightness, fresh herbs, garlic, and a tangy punch.
- Alfredo delivers buttery richness, creaminess, and plenty of parmesan cheese.
Together they balance each other beautifully. Herby and bold pesto meets smooth and comforting alfredo. The result is a pesto alfredo sauce that's perfect with your favorite pasta.
This recipe is a variation on the Alfredo sauce used in my Italian Meatballs with Alfredo recipe. Check it out!
The Different Types of Pesto
There's more than one kind of pesto, and each can change the flavor of your alfredo sauce in fun ways.
Classic Basil Pesto - Fresh basil, olive oil, garlic, pine nuts (or walnuts), and parmesan. I typically have a jar of store-bought pesto in my fridge, but feel free to make your own! Note the nuts if there are allergy concerns.
Green Variations - Pesto can also be made with herbs like parsley or greens like spinach and arugula.
Red Pesto - Sun-dried tomatoes give you a rosy, "rosa-style" pesto Alfredo sauce that's just as creamy and comforting.
How to Make Pesto Alfredo Sauce
This easy pesto cream sauce comes together in just a few minutes, making it perfect for busy weeknights.
Step 1: Make the Alfredo Base
- Melt butter in a large pan.
- Add garlic and sauté until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Reduce heat and whisk in grated parmesan until smooth and silky.
Step 2: Add the Pesto
Stir in 3 tablespoons of pesto. Taste and adjust with salt & pepper or add more pesto for a stronger herb flavor. Add the pesto off the heat or at the very end of cooking. This keeps the herbs vibrant and prevents the oil from separating.
Quick Tip: Keep the heat low when holding pesto alfredo sauce on the stove. High heat can cause it to separate or scorch.
If the sauce feels too thin, add some extra parmesan. Too thick? Add some pasta water or an extra splash of cream.
How to Serve
This sauce is versatile and pairs with almost everything:
- Pasta shapes: Fettuccine, linguine, rigatoni, or penne. Creamy sauces like pesto alfredo cling nicely to ridged pasta.
- Proteins: Grilled chicken, shrimp, or even meatballs.
- Vegetables: Roasted broccoli, mushrooms, or zucchini.
Round out the meal with salad and crusty bread to soak up the sauce.
Quick Tip: Use pesto alfredo as a base for baked pasta recipes!
Storage Tips & Reheating
Refrigerator: Store leftovers in an airtight container up to 4 days.
Freezer: Not recommended as cream sauces often separate when thawed.
Reheating: Low and slow! Warm in a saucepan over medium-low heat, adding a splash of milk or cream to loosen the sauce.
FAQ
Yes! Store-bought pesto is a great shortcut and works well in this recipe. It's what I typically use!
Start with 3 tablespoons of pesto in this alfredo sauce. Taste and adjust to your preference. More pesto gives stronger herbal flavor, while less keeps it mellow and creamy.
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Pesto Alfredo Sauce
Ingredients
Method
- Melt butter in a large skillet over medium-high heat. Add garlic and sauté for a minute.6 tbsp. butter, 2 tsp. garlic
- Add in heavy cream and bring mixture to a simmer.1-½ cups heavy cream
- Reduce heat to low and whisk in parmesan cheese. Stir until cheese is melted.2 cups parmesan cheese
- Add pesto and stir until combined. Season with salt & pepper if needed. Serve over pasta.3 tbsp. prepared pesto, salt & pepper to taste
Notes
- Serve with pasta and a squeeze of lemon juice to brighten the finished flavor
- This recipe is a twist on my Italian Meatballs with Alfredo Sauce recipe.
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