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Creamy Pesto

Rated as 4 out of 5 Stars
0

"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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Ingredients

20 m servings 800
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • 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; 73.6 13.9 25.4 84 844 Full nutrition

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Reviews

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This turned out pretty good. The only change I made up front was with the pine nuts. They are expensive and come in small bags and I only bought one which ended up being just over 1/4 cup. Even ...