The Ultimate Garlic Pesto Alfredo Sauce Food

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.

PESTO ALFREDO SAUCE

Steps:

• Add all ingredients except for basil and olive oil to food processor. Blend with pulsing motion for a minute or so to breakdown and form a paste.
• Next add the basil and with processor running slowly add the oil in a steady stream to blend thoroughly.
• This makes 3 cups of fresh basil pesto which can be used over hot pasta or as a dipping sauce. You need 1 cup for this Pesto Alfredo Sauce recipe.
• Melt the butter in a large, deep skillet (cast iron type) over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
• To the skillet, whisk in the heavy cream until combined and simmer for 3 to 4 minutes.
• Whisk in the freshly grated Parmesan cheese, kosher salt, white and black peppers and nutmeg. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes.
• Remove from heat and whisk in 1 cup of the fresh pesto.
• Serve immediately over fettuccini (or pasta of choice), meatballs, sautéed chicken or as a dipping sauce for, or over, vegetables or breadsticks.

THE ULTIMATE GARLIC PESTO ALFREDO SAUCE

Steps:

• In a small sauce pan melt 1 tbsp butter.
• Add minced onion, garlic and mushrooms.
• Cook until nice and soft.
• Add 1/2 cup white wine and simmer on low until it reduces by 3/4.
• In a sauce pot or pan melt 2 1/2 tbsp butter.
• Stir in the flour creating a roux.
• With a whisk, mix in the milk a little at a time to avoid lumps--whisk hard and lots.
• When the mixture is smooth, pour in the cream, mix in the basil pesto, salt, Worcestershire sauce, Tabasco sauce and mushroom onion garlic wine mixture.
• Mix well--pepper to taste
• Stir in the parmesan cheese, blending well; set aside.
• This sauce can be made hours ahead of time, simply reheat on your cook top on low or microwave for 30 seconds.
• Drizzle over your favorite meal. I have shown this sauce served over stir-fried vegetables and shrimp on pasta.

WILD GARLIC PESTO

Steps:

• Rinse and roughly chop the wild garlic leaves.
• Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
• Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.

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.

PESTO ALFREDO SAUCE

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.

GARLIC ALFREDO SAUCE

Steps:

• In large saucepan, melt butter over medium-high heat.
• Add onion and garlic and cook for 4 minutes, stirring frequently, or until onion is tender.
• Reduce heat to medium-low.
• Add flour, and cook, whisking constantly for 2 minutes.
• Gradually add half-and-half, whisking constantly, for 8-10 minutes or just until mixture comes to a boil.
• Remove from heat, and stir in nutmeg, salt and pepper.
• Add cheese, stirring until melted and smooth.
• Serve with pasta, vegetables, chicken or seafood.

SIMPLE GARLIC AND BASIL PESTO

Steps:

• Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

PASTA WITH ALFREDO-PESTO SAUCE

Steps:

• Finely chop basil, pine nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
• Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.

THE BEST ALFREDO GARLIC SAUCE EVER

Steps:

• In a medium to large saucepan melt the butter over medium heat.
• Add fresh minced garlic and cook for 1 minute.
• Add the cream cheese and whisk until smooth and melted.
• Whisk in the heavy cream. ( I have substituted half & half.)
• Season with the garlic powder, oregano, salt and pepper.
• Bring to a simmer and whisk frequently until sauce thicken, around 15-20 minutes.
• Stir in the parmesan cheese.
• Remove from heat when cheese is melted.

GARLIC PESTO SAUCE

Steps:

• Heat broth to boiling.
• Combine ingredients in blender or foodprocessor; process until basil and garlic are minced.
• (Or by hand,use a mortar and pestle: Mash basil and garlic together, then mixwith remaining ingredients.).

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!