Pesto Alfredo Sauce
This pesto Alfredo sauce is a quick and easy pasta sauce prepared with grated parmesan, garlic, heavy cream, and a touch of basil pesto. It's low-carb, keto, and gluten-free!
Servings: 8 servings
Equipment
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
Serving: 2tablespoons | Calories: 202kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 142mg | Potassium: 47mg | Fiber: 0g | Sugar: 0g | Vitamin A: 790IU | Vitamin C: 0.7mg | Calcium: 104mg | Iron: 0.1mg
