Recipe For Alfredo Pesto Sauce

The result is just amazing and so delicious.

Recipe for alfredo pesto sauce. Add in the cheese and stir in until smooth. Reduce heat and simmer stirring frequently until cream cheese is fully melted into the milk. Let the sauce come to a simmer and then add cherry tomatoes.

Stir half and half pesto butter garlic powder salt and pepper together in a skillet over medium low heat. Whisk in the heavy cream and bring to a simmer. Add in the prepared pesto.

Cook until hot about 8 minutes. Keep stirring well for 10 seconds until smooth and cheese is melted. Once sauce is boiling reduce heat and stir in pesto simmer for 5 minutes or until you reach your desired consistency.

Add in zucchini and warm cream plus milk. Stir in garlic and cook for 20 seconds or until fragrant. Cook whisking occasionally until the sauce thickens enough to coat the back of a spoon 3 to 4 minutes.

Bring just barely to boiling. Continue to cook for 4 to 5 minutes or until sauce is reduced and begins to thicken. Toss pasta into the sauce and serve immediately.

Stir in 1 cup of the pesto to the alfredo sauce and save remaining pesto for another use. Heat cream cheese milk or milk and cream and garlic together in a small saucepan. Whisk in parmesan salt and pepper and bring to a gentle boil while constantly stirring.