Pesto Alfredo

pesto alfredo in a black non-stick pan

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A delicious twist on Alfredo sauce by adding pesto! Pesto Alfredo is ready to eat in less than 30 minutes and tastes like a gourmet pasta dish from a restaurant.


Thin spaghetti or thin linguini pasta (I use about 3/4 of the box)
4 garlic cloves, grated
2 tablespoons butter
2 and 1/2 cups light cream
1 and 1/2 tablespoons flour
3/4 cup fresh grated Parmesan cheese
1/2 cup pesto
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup reserved pasta water


1. Bring a large pot of salted water to boil. Once water has come to a boil add the pasta and cook. I always like to do about 3/4 of the box (I find that the full box is too much). Once the pasta is boiling, carefully ladle out 1 cup of the pasta water and set aside to use in the sauce.

2. In a medium pan over medium heat, melt the butter, then add the grated garlic and cook for 1 minute. Then, add the flour and stir, cook for another 30 seconds. Pour in the cream and whisk so that the flour mixture blends into the cream. Stir in the pesto. Simmer on medium-low for about 5 minutes to thicken the cream.

3. Add in the Parmesan cheese, salt, pepper, and nutmeg. Add as much pasta water as you want to thin the sauce to the consistency you want. I usually use a little over 1/2 cup.

4. To serve, add as much of the noodles as you’d like to the sauce and stir to coat. Garnish with more Parmesan.


Keywords: pesto alfredo