This pesto Alfredo sauce combines butter, garlic, heavy cream, Parmesan cheese, and basil pesto for a rich and creamy pasta sauce with plenty of fresh, herby flavor. It comes together quickly on the stovetop and is perfect for tossing with pasta, spooning over vegetables, or serving with chicken or shrimp.
Pesto and Alfredo are such a good match because they balance each other out. Alfredo brings the buttery, creamy richness, while pesto adds fresh basil, garlic, and a little brightness. It’s an easy way to give classic Alfredo sauce a flavorful twist!
This recipe is a variation on the Alfredo sauce used in my Italian Meatballs with Alfredo recipe. Check it out!
Quick Look at This Pesto Alfredo Sauce Recipe
- Ready In: 10 minutes
- Serves: 8
- Flavors: Creamy, garlicky & herby
- Equipment: Large skillet or saucepan and whisk
- Great For: Pasta, chicken, shrimp, or vegetables
Ingredient Notes
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 add more pesto for a stronger basil flavor, then season with salt and pepper as needed.
If the sauce is too thick, stir in a splash of pasta water or heavy cream. If it’s too thin, let it gently simmer over low heat until it reaches your desired consistency.
Types of Pesto You Can Use
Basil pesto – Classic basil pesto made with basil, olive oil, garlic, Parmesan, and pine nuts is my favorite for this recipe. Store-bought or homemade both work.
Other green pesto – Spinach, arugula, or parsley pesto can be used for a slightly different flavor.
Sun-dried tomato pesto – Swap basil pesto for red pesto made with sun-dried tomatoes for a creamy red pesto variation.
Traditional pesto often contains pine nuts or other nuts, so check the label when using store-bought pesto if nut allergies are a concern.
What to Serve with Pesto Alfredo Sauce
Pesto Alfredo is perfect tossed with pasta or used as a creamy sauce for chicken, shrimp, vegetables, and more.
- Pasta: Fettuccine, linguine, penne, rigatoni, or your favorite pasta shape.
- Protein: Grilled or sautéed chicken, shrimp, or meatballs.
- Vegetables: Broccoli, mushrooms, zucchini, asparagus, or roasted tomatoes.
Serve with a green salad and crusty bread for soaking up any extra sauce.
You can also use pesto Alfredo sauce as the base for a creamy baked pasta dish.
Storage Tips & Reheating
Refrigerator: Store leftover pesto Alfredo sauce in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of milk or cream as needed to loosen the sauce and help bring it back together.
Freezer: I don’t recommend freezing pesto Alfredo sauce because cream-based sauces can separate and become grainy after thawing.
Pesto Alfredo Sauce
Ingredients
- 6 tbsp. butter
- 2 tsp. garlic minced
- 1-1/2 cups heavy cream
- 2 cups parmesan cheese freshly grated
- 3 tbsp. prepared pesto jarred or homemade
- salt & pepper to taste
Instructions
- 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.1-1/2 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
- Use freshly grated Parmesan for the smoothest sauce.
- Start with 3 tablespoons pesto and add more to taste.
- If the sauce is too thick, add a splash of pasta water or heavy cream to loosen it.
- Taste before adding salt since both Parmesan and pesto can be salty.
Did you make this recipe?
Did you make this recipe? Leave a comment and star rating below. I’d love to know how it turned out!
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