Pesto Alfredo Sauce

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• 1 cup milk (or 1/2 cup milk and 1/2 cup cream)
• 8 ounces cream cheese, softened
• 1 dash garlic powder (optional)
• 1 cup basil pesto (see notes)
• 1/2-3/4 cup parmesan cheese (see notes)

Recipe

• 1 heat cream cheese, milk (or milk and cream), and garlic together in a small saucepan. bring just barely to boiling.
• 2 reduce heat and simmer, stirring frequently, until cream cheese is fully melted into the milk.
• 3 stir in the pesto and reheat to just barely boiling again.
• 4 stir in parmesan and simmer a few moments until the sauce begins to thicken.
• 5 remove from heat and serve over any pasta.
• 6 note on pesto: best made with a pure basil pesto rather than a basil-and-spinach pesto. homemade or commercial is fine.
• 7 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.
• 8 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.