In a small saucepan, start the pesto alfredo. Melt the butter over medium heat until bubbling, then add in the flour. Stir to completely combine, then let cook for 2 minutes. Add in the crushed garlic and let cook another minute. Slowly add in the almond milk and stir well. Pour in the pesto, Italian seasoning, parsley, oregano, salt, pepper and onion powder. Whisk together and let cook over medium heat for about 15 minutes until thickened. Add in the Parmesan and cream cheese and stir to melt completely. Set aside.