HOMEMADE PESTO ALFREDO SAUCE RECIPES

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PESTO ALFREDO SAUCE RECIPE | ALLRECIPES



Pesto Alfredo Sauce Recipe | Allrecipes image

This simple alfredo sauce is quick and full of flavor. Not as thick as traditional sauce but it also doesn't have as much fat or calories. Serve over cooked fettuccine noodles and sprinkle with Parmesan.

Provided by Sarah Dipity

Categories     Side Dish    Sauces and Condiments    Sauces    Pasta Sauces

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 3 servings

Number Of Ingredients 6

1 cup half-and-half
¼ cup prepared pesto
2 tablespoons butter
¼ teaspoon garlic powder
? teaspoon salt
? teaspoon ground black pepper

Steps:

  • Stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.

Nutrition Facts : Calories 277.1 calories, CarbohydrateContent 5.1 g, CholesterolContent 56.9 mg, FatContent 26.4 g, FiberContent 0.6 g, ProteinContent 6.3 g, SaturatedFatContent 13.2 g, SodiumContent 343.3 mg, SugarContent 0.2 g

PESTO ALFREDO SAUCE RECIPE - CHEESE.FOOD.COM



Pesto Alfredo Sauce Recipe - Cheese.Food.com image

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. ;)

Total Time 12 minutes

Prep Time 2 minutes

Cook Time 10 minutes

Yield 2-3 cups

Number Of Ingredients 5

1 cup milk (or 1/2 cup milk and 1/2 cup cream)
8 ounces cream cheese, softened
1 dash garlic powder (optional)
1 cup basil pesto (see notes)
1/2-3/4 cup parmesan cheese (see notes)

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.

Nutrition Facts : Calories 672, FatContent 52.6, SaturatedFatContent 32.1, CholesterolContent 163.8, SodiumContent 789.9, CarbohydrateContent 31.6, FiberContent 14.6, SugarContent 1.1, ProteinContent 27.4

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