Homemade Alfredo Sauce With Basil Pesto Recipes

HOMEMADE ALFREDO SAUCE WITH BASIL PESTO

Steps:

• Melt butter in a skillet or saucepan over medium heat.
• Stir in garlic and cook for 20 seconds, or until fragrant.
• Whisk in the heavy cream and bring to a simmer; continue to cook for 4 to 5 minutes, or until sauce is reduced and begins to thicken.
• Set heat to LOW and whisk in the parmesan cheese.
• Whisk in the basil pesto and continue to cook over low heat until smooth and creamy.
• Season with salt and pepper; taste for seasonings and pesto, and adjust accordingly.
• If sauce is too thin, add a little more parmesan cheese.
• If sauce is too thick, whisk in more cream or water.
• Remove from heat and let stand 5 minutes.
• Serve right away or let completely cool and refrigerate.

PESTO ALFREDO

Steps:

• Bring a large pot of water to boil and cook pasta according to box directions for al dente.
• Meanwhile, place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
• Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
• Stir in Parmesan cheese and pesto until smooth and thick. Stir in drained cooked pasta.

FETTUCCINE WITH PESTO ALFREDO SAUCE

Steps:

• Combine basil, 3/4 cup Parmesan cheese, oil, garlic cloves and pine nuts into a food processor or blender. Pulse until blended. Refrigerate at least 1 hour.
• In large saucepan, over medium heat, combine cream cheese, remaining Parmesan, butter, garlic powder and milk, stirring constantly until smooth.
• Stir pesto into alfredo sauce and toss with cooked pasta.
• Enjoy!

PESTO ALFREDO SAUCE

Steps:

• 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.