Pesto Alfredo Sauce

Recipe by 3KillerBs
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12mins
YIELD: 2-3 cups
UNITS: US

INGREDIENTS

Nutrition
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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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