Pesto Alfredo Sauce

"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. ;)"
 
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Ready In:
12mins
Ingredients:
5
Yields:
2-3 cups
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ingredients

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directions

  • Heat cream cheese, milk (or milk and cream), and garlic together in a small saucepan. Bring just barely to boiling.
  • Reduce heat and simmer, stirring frequently, until cream cheese is fully melted into the milk.
  • Stir in the pesto and reheat to just barely boiling again.
  • Stir in Parmesan and simmer a few moments until the sauce begins to thicken.
  • Remove from heat and serve over any pasta.
  • Note on Pesto: Best made with a pure basil pesto rather than a basil-and-spinach pesto. Homemade or commercial is fine.
  • Note 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.
  • If 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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Reviews

  1. So flavorful! I had made Recipe #75195, which made about a cup and wanted to try it (first time making pesto). This sounded good, so we're having it over frozen (cooked) ravioli. I tasted the sauce and it's outstanding! I only had 4 oz neufschatel cheese, so I added sour cream for the balance and it's still nice and thick. A keeper for sure.
     
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