Basil Pesto Alfredo Sauce Recipes

BASIL CREAM SAUCE

Steps:

• In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
• Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

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.

BASIL PESTO

Steps:

• Toast pine nuts in a small skillet over medium low heat 3 to 4 minutes, stirring often, until golden brown.
• If desired, toast garlic in a small skillet over medium low heat 7 to 9 minutes turning occasionally until skin browns and cloves soften. Cool 1 to 2 minutes, remove the skin and coarsely chop.
• If desired, place basil in a plastic bad and bruise using a meat tenderizer, rolling pin or hammer to release the aromatic oil.
• In a food processor fitted with the metal blade or in a blender combine the basil and garlic and pulse until finely chopped. Scrap down the sides of the container if necessary.
• With the motor running add the oil in a steady stream until desired consistency. Alternatively, add half the oil, process, and then add more oil until you achieve the desired consistency. Pesto can be thick or thin depending on your preference. Each additional tablespoon of oil adds about 15 calories per serving.
• Add the cheese and pulse to combined. Season with pepper to taste. Add oil if necessary. Add the pine nuts and pulse to coarsely chop scraping the sides of the container if necessary.
• Use immediately or place in a container and cover with layer of oil to reduce oxidation, cover tightly and refrigerate up to 4 days.

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.

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.

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.

ONE-POT CHICKEN BASIL PESTO FETTUCCINE ALFREDO

Steps:

• In a food processor, pulse all ingredients while drizzling olive oil through top. Scrape down sides several times and season pesto with salt and pepper to taste. Set aside.
• In a large skillet over medium-high heat, heat olive oil until shimmery. Add chicken, onion, and garlic and saute several minutes until chicken is no longer pink. Stir in flour until smooth. Slowly add milk, stirring constantly until smooth. Add cream, chicken broth, and pasta. Bring pasta to a simmer over medium-high, then reduce heat to medium and let simmer 10-15 minutes, stirring occasionally until most of the liquid is evaporated and pasta is tender and creamy. (if pasta isn't cooking fast enough, add a little more chicken broth near the end)
• Remove fettuccine alfredo from heat and stir in prepared basil pesto. Season with salt and pepper to taste and top with Parmesan and basil. Serve immediately and enjoy!

BASIL PESTO CHICKEN WITH ALFREDO PENNE AND SUN DRIED TOMATOES

Steps:

• Boil the penne in a large pot of water, according to package instructions.
• Meanwhile heat the 2 tsp of olive oil in a large skillet over medium heat. Season both sides of the chicken breast halves with salt and pepper, then cook in the skillet for 3 to 4 minutes per side, until cooked through. Remove the chicken from the skillet to a plate, cover each chicken breast with 1 tsp of prepared basil pesto, then cover the plate loosely with foil.
• In the same skillet add the butter and garlic and stir, to loosen any browned bits from the bottom of the skillet. Once the butter is melted add the cream cheese and whisk until the cream cheese is mostly melted. Reduce the heat to medium low and gradually add the cream to the skillet, while continuing to whisk.
• Once the mixture is smooth add in the parmesan cheese, salt, pepper and sun dried tomatoes. Whisk until melted and smooth again. Drain the cooked pasta and add it directly to the pan with the sauce. Stir to coat and then serve alongside with the basil pesto chicken breasts. Enjoy right away!

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:

• 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.

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.