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Get ready for some serious flavor with this amazing homemade Alfredo sauce! Made with rich cream, Parmesan cheese, and a punch of Basil Pesto, this sauce is unbelievably delicious. Plus, it’s low-carb, keto-friendly, and gluten-free, so you can enjoy every creamy bite guilt-free!
Homemade Alfredo Sauce is very simple to make from scratch with just a few pantry ingredients. Rich, creamy, and packed with garlic, basil, and parmesan flavor, this is possibly the most flavorful Alfredo Sauce that you’ll ever have. It’s right up there with my best recipes for honey mustard sauce and garlic aioli!
Served over keto pizza, steak pasta, or as a dipping sauce, my Alfredo Sauce recipe is an all-time favorite because, drum roll, please: BASIL PESTO. It’s not much – I only use about a tablespoon – but it makes all the difference. You can leave it out if you want, but please don’t. The basil pesto adds a certain zing to the entire sauce, and once you taste it, I don’t know if you’ll ever want to go without it.
What You’ll Need
Like all great recipes, this one starts with simple ingredients that come together to create a rich Alfredo sauce. Here’s everything you’ll need, plus a few handy substitutions and tips to make it just right.
- Butter: Used to create a rich, flavorful base for the sauce. Margarine or ghee can work if you’re out of butter, though it will alter the flavor and texture.
- Garlic: I like to use fresh garlic, but garlic paste or garlic powder (½ teaspoon per clove) can be used as a substitute.
- Heavy Cream: Half-and-half or evaporated milk works as a lighter alternative, though it will be thinner and not as rich.
- Parmesan Cheese: Melts into the sauce, helps it thicken, and adds flavor. Swap with Pecorino Romano.
- Basil Pesto: I love that it adds a herby, garlicky twist to the sauce, but you can leave it out for a classic Alfredo.
- Salt & Pepper: Use kosher salt and freshly cracked black pepper for the best taste.
How To Make Alfredo Sauce
With just a few easy steps, you’ll have a rich, creamy sauce that’ll make you wonder why you ever bothered with the jarred stuff. Let me show you how it’s done!
- We first melt the butter in a large skillet and stir in the garlic.
- Whisk in the heavy cream and cook until thickened.
- Next, whisk in the parmesan cheese, then the basil pesto. Cook over low heat until smooth and creamy.
- Add salt and pepper; taste for seasonings and adjust accordingly. If sauce is too thick for your liking, thin it out by adding a tablespoon of water or more cream. To thicken it, add a bit more parmesan cheese.
- Pour the homemade Alfredo sauce over your favorite dish, or use it to make my chicken fettuccine Alfredo—then serve and enjoy!
Storing and Freezing Alfredo Sauce
- Refrigerate: Let the sauce cool completely, then transfer it to an airtight container or jar with a lid. Store in the fridge for up to 1 week.
- Freeze: Pour the cooled sauce into an airtight container or heavy-duty freezer bags and freeze for up to 3 months.
- Reheating Tip: To prevent curdling, stir the sauce well as it reheats over low heat. Avoid boiling to maintain its creamy consistency. Keep in mind that cream and cheese-based sauces tend to thicken as they sit. I suggest whisking in a splash of cream or water when reheating to restore that silky texture.
More Homemade Condiments
If you couldn’t tell by now, I am all about homemade sauces. I buy sauces from the store only if my time is limited. Homemade just tastes better, but most importantly, you have full control over the ingredients.
- Homemade Honey Barbecue Sauce
- Bechamel Sauce
- Homemade Enchilada Sauce
- Hollandaise Sauce
- Strawberry Sauce
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Homemade Alfredo Sauce
Ingredients
- 1 tablespoon butter
- 3 to 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup grated parmesan cheese
- 1 tablespoon (or to taste) basil pesto, optional
- salt and freshly ground black pepper, to taste
Instructions
- Cook the garlic. Melt the butter in a skillet or saucepan set over medium heat. Stir in the garlic and cook for 20 seconds or until fragrant.
- Add heavy cream. Whisk in the heavy cream and bring to a simmer; continue to cook for 4 to 5 minutes or until the sauce is reduced and begins to thicken.
- Stir in cheese and pesto. Set the heat to LOW and whisk in the parmesan cheese. Then, whisk in the basil pesto and continue to cook over low heat until the sauce is smooth and creamy.
- Season to taste. Season with salt and pepper, taste it, and adjust accordingly.
- Check consistency. If the sauce is too thin, add a little more parmesan cheese. If the sauce is too thick, whisk in more cream or even a drizzle of water or broth.
- Let it rest before serving or storing. Remove from heat and let the alfredo sauce rest for 5 minutes. Serve it right away, or let it completely cool and refrigerate.
Notes
- To store: Let the sauce cool down completely. Then, store it in an airtight container or jar with a lid and keep it in the fridge for up to 1 week.
- To freeze: Put the alfredo sauce in an airtight container or heavy-duty freezer bag and keep it in the freezer for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
what is basil pesto thank you
Hi!
Basil pesto is a sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, all blended into a rich spread. You can make it at home or buy it in a jar at most grocery stores—look for it near the pasta sauces or in the refrigerated section.
This sounds so good! I love making my own homemade sauces instead of using jarred or canned.