This recipe is liked by 0 person(s). |
Pesto Alfredo sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Pesto-Alfredo Cream Sauce: | |
2 tablespoons | olive oil |
2 cloves | garlic, crushed |
3 tablespoons | prepared basil pesto sauce |
2 cups | heavy cream |
1/4 cup | grated Parmesan cheese |
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm. BASIL PESTO Directions Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Ingredients | |
2 cups | packed fresh basil leaves |
2 cloves | garlic |
1/4 cup | pine nuts |
2/3 cup | extra-virgin olive oil, divided |
Kosher salt, to taste | |
freshly ground black pepper, to taste | |
1/2 cup | freshly grated Pecorino cheese |
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html?utm_medium=referral&utm_source=pulsenews&oc=linkback
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.