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Homemade Alfredo Sauce with Basil Pesto
AMAZING Homemade Alfredo Sauce prepared with cream, parmesan cheese, and Basil Pesto!
Prep Time
2
minutes
mins
Cook Time
8
minutes
mins
Resting Time
3
minutes
mins
Total Time
10
minutes
mins
Course:
Condiments, Sauce, Side Dish
Cuisine:
Italian
Keyword:
alfredo sauce, basil pesto, heavy cream, homemade sauce, keto recipes, keto side dishes, low carb recipe, parmesan cheese, pesto pasta recipe
Servings:
8
servings
Author:
Katerina | Diethood
Ingredients
1
tablespoon
butter
4
cloves
garlic,
minced
1-1/2
cups
Heavy Cream
1/2
cup
grated parmesan cheese
1
tablespoon (or to taste)
basil pesto
salt and fresh ground pepper,
to taste
Instructions
Melt butter in a skillet or saucepan over medium heat.
Stir in garlic and cook for 20 seconds, or until fragrant.
Whisk in the heavy cream and bring to a simmer; continue to cook for 4 to 5 minutes, or until sauce is reduced and begins to thicken.
Set heat to LOW and whisk in the parmesan cheese.
Whisk in the basil pesto and continue to cook over low heat until smooth and creamy.
Season with salt and pepper; taste for seasonings and pesto, and adjust accordingly.
If sauce is too thin, add a little more parmesan cheese.
If sauce is too thick, whisk in more cream or water.
Remove from heat and let stand 5 minutes.
Serve right away or let completely cool and refrigerate.
Notes
HOW TO STORE HOMEMADE ALFREDO SAUCE
Let sauce cool down completely.
Store in an airtight container or jar with a lid.
Keep in the fridge for up to 1 week.
HOW TO FREEZE
Store
in an airtight container or heavy-duty freezer bags and keep in the freezer for up to 3 months.
Nutrition
Serving:
2
tablespoons
|
Calories:
202
kcal
|
Carbohydrates:
2
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Cholesterol:
70
mg
|
Sodium:
142
mg
|
Potassium:
47
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
790
IU
|
Vitamin C:
0.7
mg
|
Calcium:
104
mg
|
Iron:
0.1
mg