Pesto or Alfredo? The summery perfection of basil in olive oil or creamy, cheesy, richness? How about both? This simple recipe came about when I didn't have enough of either sauce to coat a big pan of pasta for a potluck dinner. Its a great change from the usual pasta in marinara and, while simple enough for a family meal, is special enough for guests. Its particularly good for potlucks because you KNOW that there are going to be 3-4 pans of pasta in assorted tomato sauces already. ;)
My Private Note
Units: US | Metric
- 1Heat cream cheese, milk (or milk and cream), and garlic together in a small saucepan. Bring just barely to boiling.
- 2Reduce heat and simmer, stirring frequently, until cream cheese is fully melted into the milk.
- 3Stir in the pesto and reheat to just barely boiling again.
- 4Stir in Parmesan and simmer a few moments until the sauce begins to thicken.
- 5Remove from heat and serve over any pasta.
- 6Note on Pesto: Best made with a pure basil pesto rather than a basil-and-spinach pesto. Homemade or commercial is fine.
- 7Note on Parmesan: I freeze my homemade pesto without the cheese so I use the full 3/4 cup. If your pesto has a generous amount of cheese you will not need as much. Not that plenty of Parmesan is a bad thing. :D.
- 8If you toss this together with pasta, chunks of cooked chicken, and broccoli florets then spread it in a baking pan with plenty of shredded Mozzarella on top you get a terrific casserole.
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Nutritional Facts for Pesto Alfredo Sauce
Serving Size: 1 (594 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 671.9
- Calories from Fat 473
- Total Fat 52.5 g
- Saturated Fat 32.1 g
- Cholesterol 163.8 mg
- Sodium 789.9 mg
- Total Carbohydrate 31.6 g
- Dietary Fiber 14.5 g
- Sugars 1.0 g
- Protein 27.3 g