Add all ingredients except for basil and olive oil to food processor. Blend with pulsing motion for a minute or so to breakdown and form a paste.
Next add the basil and with processor running slowly add the oil in a steady stream to blend thoroughly.
This makes 3 cups of fresh basil pesto which can be used over hot pasta or as a dipping sauce. You need 1 cup for this Pesto Alfredo Sauce recipe.
Alfredo Sauce
Melt the butter in a large, deep skillet (cast iron type) over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
To the skillet, whisk in the heavy cream until combined and simmer for 3 to 4 minutes.
Whisk in the freshly grated Parmesan cheese, kosher salt, white and black peppers and nutmeg. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes.
Remove from heat and whisk in 1 cup of the fresh pesto.
Serve immediately over fettuccini (or pasta of choice), meatballs, sautéed chicken or as a dipping sauce for, or over, vegetables or breadsticks.
Notes
The pesto makes 3 cups of fresh basil pesto which can be used over hot pasta or as a dipping sauce. You just need 1 cup for this Pesto Alfredo Sauce recipe.