Pesto Alfredo Sauce
My Pesto Alfredo Sauce recipe is creamy, cheesy and amazingly easy to make. Perfect over pastas, chicken and veggies! Makes 3 cups.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup pine nuts
- 4 cloves garlic
- 1/8 tsp salt
- 1/8 tsp red pepper flakes
- 3/4 cup Parmesan-Reggiano or Romano cheese freshly grated
- 3 cups basil leaves (packed)
- 1 cup extra virgin olive oil
- 4 tbsp butter
- 2 cloves garlic (minced)
- 1 1/2 cups heavy cream
- 2.5 oz Parmigiano Reggiano or Parmesan
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp black pepper
Instructions
- 1
Add all ingredients except for basil and olive oil to food processor. Blend with pulsing motion for a minute or so to breakdown and form a paste.
- 2
Next add the basil and with processor running slowly add the oil in a steady stream to blend thoroughly.
- 3
This makes 3 cups of fresh basil pesto which can be used over hot pasta or as a dipping sauce. You need 1 cup for this Pesto Alfredo Sauce recipe.
- 4
Melt the butter in a large, deep skillet (cast iron type) over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
- 5
To the skillet, whisk in the heavy cream until combined and simmer for 3 to 4 minutes.
- 6
Whisk in the freshly grated Parmesan cheese, kosher salt, white and black peppers and nutmeg. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes.
- 7
Remove from heat and whisk in 1 cup of the fresh pesto.
- 8
Serve immediately over fettuccini (or pasta of choice), meatballs, sautéed chicken or as a dipping sauce for, or over, vegetables or breadsticks.