Pesto Alfredo Sauce

1. 1

   Heat cream cheese, milk (or milk and cream), and garlic together in a small saucepan. Bring just barely to boiling.

2. 2

   Reduce heat and simmer, stirring frequently, until cream cheese is fully melted into the milk.

3. 3

   Stir in the pesto and reheat to just barely boiling again.

4. 4

   Stir in Parmesan and simmer a few moments until the sauce begins to thicken.

5. 5

   Remove from heat and serve over any pasta.

6. 6

   Note on Pesto: Best made with a pure basil pesto rather than a basil-and-spinach pesto. Homemade or commercial is fine.

7. 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. 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.

* Per serving · 4 servings · Values may vary.