Can I use store bought pesto?

Yes, about 1/2 cup of store bought pesto works as a substitute for the homemade version in this recipe, stirred in the same way at the end.

Why does my pesto turn brown?

Basil oxidizes when exposed to air and heat. Adding a little extra olive oil on top before storing, and stirring it into the Alfredo off the heat, both help keep the color brighter.

Can I make the pesto ahead of time?

Yes, pesto keeps in a sealed container in the fridge for about 4 to 5 days, with a thin layer of olive oil on top to help preserve the color.

Pesto Alfredo Sauce

Name: Pesto Alfredo Sauce
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 2 cups fresh basil leaves, packed; 1/4 cup pine nuts; 2 cloves garlic; 1/2 cup olive oil; 1/2 cup Parmesan cheese, grated (for the pesto); 1/2 cup unsalted butter (1 stick); 2 cups heavy cream; 1 1/2 cups Parmesan cheese, grated (for the Alfredo); 1/2 teaspoon salt; 1/4 teaspoon black pepper

This recipe brings together two of the most popular Italian American sauces, rich and creamy Alfredo and fresh, herby basil pesto. The pesto gets swirled into the finished Alfredo sauce, adding brightness and color to balance the richness of the cream.

TWO SAUCES IN ONE

Pesto Alfredo Sauce

Classic Alfredo sauce swirled with fresh basil pesto for a creamy, herby twist.

Prep10 minutes

Cook15 minutes

Total25 minutes

Serves4 servings

Ingredients

2 cups fresh basil leaves, packed
1/4 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/2 cup Parmesan cheese, grated (for the pesto)
1/2 cup unsalted butter (1 stick)
2 cups heavy cream
1 1/2 cups Parmesan cheese, grated (for the Alfredo)
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Make the pesto first: blend the basil, pine nuts, garlic, olive oil, and 1/2 cup Parmesan in a food processor until mostly smooth. Set aside.
Melt the butter in a saucepan over medium heat.
Pour in the heavy cream and simmer gently for 3 to 4 minutes.
Lower the heat and whisk in the remaining Parmesan a handful at a time, until smooth.
Season with salt and pepper.
Remove from heat and stir in about half the pesto, tasting as you go and adding more to your liking.
Toss with hot pasta right away. Top with a drizzle of the remaining pesto before serving.

Notes

Toast the pine nuts in a dry skillet for 2 to 3 minutes before blending, this brings out a lot more flavor than using them raw.
Add the pesto off the heat. High heat can dull the bright green color and fresh flavor of basil pesto.

Why Swirl the Pesto In Rather Than Cook It

Pesto’s fresh basil flavor and bright green color both fade with heat. Stirring it into the Alfredo sauce off the heat, after the sauce is already finished, keeps the pesto tasting fresh and looking vibrant instead of dull and cooked.

Balancing the Two Flavors

Start with about half the pesto stirred fully into the sauce, then taste. Some people prefer a fully blended, pale green sauce, while others like to swirl in less and leave visible ribbons of pesto for a marbled look and pockets of stronger basil flavor in each bite. Both are correct, it comes down to preference.

Make It Ahead

The pesto can be made up to 4 to 5 days ahead and stored in the fridge with a thin layer of olive oil on top to help keep its color. This cuts the active cooking time for this recipe down to about 20 minutes on the day you want to serve it.

Serving Suggestions

This sauce works especially well with penne or fettuccine, both hold onto the swirled pesto well. For a heartier meal, add grilled chicken using our chicken Alfredo sauce method as a guide.

Storage

Store in a sealed container in the fridge for up to 3 days. The basil color will dull somewhat after a day or two, which is normal and does not affect the flavor much. Reheat gently over low heat.