Creamy Pesto

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This is a fairly simple recipe I came across years ago. It is divided into two parts, the pesto and an Alfredo sauce, and then the two are mixed together! Serve over hot pasta. Have fun with the pasta - some of our favorites for this are penne and farfalle (bow tie).

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Recipe Summary

cook:
10 mins
total:
20 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Pesto Sauce:
Alfredo Sauce:

Directions

  • Combine basil, pine nuts, Asiago, garlic, pepper, and salt in a food processor; pulse until uniformly chopped. Gradually add olive oil until a thick paste forms. Taste and adjust the seasoning.

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  • Melt butter in a medium pan over low heat. Add flour and whisk constantly for 2 minutes. Gradually add milk, stirring constantly. Continue to cook until thickened, about 5 minutes. Stir in Asiago cheese until melted. Stir in pesto sauce until combined.

Cook's Notes:

Substituting half-and-half for the milk will make a richer sauce.

For a really exciting flavor, mix several Italian cheeses together! Use equal parts Asiago, Romano, and fresh Parmesan to give it a really zesty kick.

Thin strips of chicken breast, pan-fried in olive oil, are also a nice addition for a main course.

Nutrition Facts

Per Serving:
800 calories; protein 25.4g; carbohydrates 13.9g; fat 73.6g; cholesterol 83.6mg; sodium 843.7mg. Full Nutrition
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