Go Back
–+ servings
pesto alfredo sauce in a bowl

Herby and Creamy Pesto Alfredo Sauce

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!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 2 Jars

Equipment

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:

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.
 
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.
Tried this recipe?Let us know how it was!