This pesto alfredo sauce is for those people who are bored of classic Italian sauces and looking to freshen things up with creative fusion recipes. All you need is a blender and a skillet, and 15 minutes on your hand to blitz this sauce to perfection!
If you’ve tried my pistachio pesto sauce, you’re already halfway there.
This recipe combines the nuttiness, herbiness, and creaminess of pesto and alfredo sauce, and it only calls for a few ingredients to make it into a delightful condiment.
The pistachios, milk, and cheese bring a ton of richness and flavor to the sauce, whereas the freshness and aroma you get from basil and garlic are out of this world!
Plus, there are plenty of ways you can indulge yourself with this Alfredo pesto sauce by spreading it on toast, using it as a salad dressing, or go the traditional way and make pasta out of it.
The possibilities are endless.
And the best part? It stores like a dream!
Tools You’ll Need
- Food processor/Blender: A food processor is the ideal way of making the pesto, but if you’re using a blender like I did, keep the pesto coarse a little.
- Skillet: To make the Alfredo sauce in.
- Whisk: To avoid the formation of any lumps in the Alfredo.
- Grater: Shred the mozzarella with a grater, or use the pre-shredded packed one.
- Spatula: To stir and saute.
Ingredients In This Pesto And Alfredo Sauce Recipe
Pistachio Nuts: They lend a nutty flavor and a fabulous texture to the pesto. Moreover, they are full of antioxidants, fiber, and protein. You can use pine nuts too as a replacement.
Basil: Basil is the secret superstar who adds a pop of green color and freshness into the mix.
Lemon: Lemon and pesto go hand in hand. They are a great source of vitamin C and brighten up the flavors.
Milk: It makes the sauce so much creamier and rich. Plus, its slightly sweet flavor is so captivating.
Refined Flour: It helps to thicken up the Alfredo sauce.
Oregano: Oregano adds so much flavor to the sauce with Its bittersweet aroma and herbiness.
Red Chilli Flakes: You can skip it, but incorporating it balances the sweetness of milk and oregano with its spiciness.
Mozzarella Cheese: Mozzarella is another go-to element that makes the sauce cheesy and rich. You can go for parmesan for a bit more texture and flavor.
Garlic: The savory aroma of the garlic lists up the flavors of the sauce, and it also boosts immunity.
Olive Oil: Rich in antioxidants, olive oil has a more nutritive edge than sunflower oil.
Butter: It uplifts the overall flavor profile of the dish.
Salt & Pepper
How to Make Pesto Alfredo Sauce
Blitz up the Pesto:
Add pistachio nuts, lemon juice, salt, pepper, garlic, and shredded mozzarella cheese in a blender. Blend them for 30 seconds. Remember not to grind them finely and keep them a little coarse.
Add basil leaves, and olive oil, and again blend them for a minute. Pour the olive oil in between to maintain the consistency.
Make the Alfredo Sauce:
Switch on the flame to low, and melt butter in a skillet. Add chopped garlic, and saute it till golden brown.
Add refined flour, saute till it releases its aroma, and add milk in 3 batches of equal amounts. Whisk properly at each stage to get a lump-free result.
Add mozzarella cheese, salt, pepper, oregano, and red chili flakes, mix them properly, and let it simmer for a minute.
Combine:
Let it cool down, then mix the pesto with the sauce, and your pesto alfredo sauce is ready to be served.
Tips & Variations
Make the sauce vegan: If you’re suffering from any dietary restrictions, or just following a vegan diet, replace mozzarella with the vegan substitute. Also, use coconut milk or cream instead of the normal one.
For the gluten-free version: To make the sauce gluten-free, swap the refined flour with corn flour.
To maintain consistency: If you think that the sauce is too thick for your liking, you can add hot water to it. To make the sauce more flavorsome, pour in the vegetable stock or some retained pasta water.
Serving Options
Classic pasta dishes: This alfredo pesto sauce is a great fusion dish that can be paired with any pasta of your liking. Whether you’re hinting for a quick dinner or an easy appetizer, pasta is the ultimate way to go.
Spreads: Generously spread the sauce on a slice of bread, or simply pour it into a sandwich filling.
Dipping sauce: It is the most hassle-free way to use the sauce. Dip sauteed veggies, crisps, or fritters to elevate their flavors.
Marinade: Whether you want to marinate chicken, layer it on top of grilled fish, or brush it on meat during a barbeque, this condiment can do it all.
How to Store
In the fridge: This sauce can be stored in the fridge for an easy 7 days. Just remember to transfer it to an air-tight container before placing it in the refrigerator.
In the freezer: If you made a large batch, and looking to store the sauce for a longer period, place it in the freezer for a 3-month preservation.
Thawing: Before reheating the sauce, thaw it in the refrigerator completely, and consume it within 24 hours, before the texture and the flavor alters.
Why You’ll Love This Alfredo Pesto Sauce
- It is a fairly simple recipe that even the kids can help you to make.
- There are a myriad of ways you can utilize this condiment.
- As this pesto with alfredo sauce stores really well, you can make it once and use it the whole week.
- You only require a handful of elements to whip it to fruition.
More Related Recipes
- Pistachio Pesto Recipe
- Caesar Salad Dressing Without Anchovies
- Honey Mustard Lime Vinaigrette Dressing
- Penne Pasta With Alfredo Sauce
- Mushroom Alfredo Pasta
Please rate and comment if you make this pesto alfredo sauce so I know how much you like it.
Herby and Creamy Pesto Alfredo Sauce
Equipment
- Blender
- Skillet
- Whisk
- Grater
- Spatula
Ingredients
For Pistachio Pesto:
- ⅓ cup Pistachios shelled
- 1 Lemon juice
- 2 cloves Garlic
- ¼ tsp Salt
- Black Pepper Powder a pinch
- 2 tbsp Mozzarella Cheese shredded
- 3 cup Basil fresh/packed
- ½ cup Olive Oil
For Alfredo Sauce:
- 4 tbsp Butter
- 4 cloves Garlic chopped
- 1 tbsp Refined Flour
- 400 ml Milk divided in 3 batches
- 1 tsp Oregano
- 1 tsp Red Chili Flakes
- Salt
- Black Pepper Powder a pinch
- 5 tbsp Mozzarella Cheese shredded
Instructions
- Add pistachio nuts, lemon juice, salt, pepper, garlic, and shredded mozzarella cheese in a blender. Blend them for 30 seconds. Remember to not grind them finely and keep them a little coarse.
- Add basil leaves, and olive oil, and again blend them for a minute. Pour the olive oil in between to maintain the consistency.
- Switch on the flame to low, and melt butter in a skillet. Add chopped garlic, and saute it till golden brown.
- Add refined flour, saute till it releases its aroma, and add milk in 3 batches of equal amounts. Whisk properly at each stage to get a lump-free result.
- Add mozzarella cheese, salt, pepper, oregano, and red chili flakes, mix them properly, and let it simmer for a minute.
- Let it cool down, then mix the pesto with the sauce, and your pesto alfredo sauce is ready to be served.
Notes
- Make the sauce vegan: If you’re suffering from any dietary restrictions, or just following a vegan diet, replace mozzarella with the vegan substitute. Also, use coconut milk or cream instead of the normal one.
- For the gluten-free version: To make the sauce gluten-free, swap the refined flour with corn flour.
- To maintain consistency: If you think that the sauce is too thick for your liking, you can add hot water to it. To make the sauce more flavorsome, pour in the vegetable stock or some retained pasta water.
