You can find us every Saturday at the Carmel Farmers Market (8-11:30 a.m.) and the Fishers Farmers Market (8 a.m.-noon) through the end of September (with the only exception, the Fishers Farmers Market will be closed on 6/29 for the SPARK! festival)

Dreamy Pesto Alfredo Sauce

I recently made a large batch of pesto and was eager to try it out.  It was a little too 'bite-y' for me to enjoy on a sandwich, so I put one of the pucks in my alfredo sauce that I was preparing for dinner that night and let me just say "Wowza!!".  It was so delightful and will definitely be making a regular appearance on our dinner table. 

1 package of cream cheese, cut into cubes
3/4 c freshly grated Parmesan cheese
1 stick of butter
~1 1/2 c whole milk
salt and pepper to taste
dash of red pepper flakes
1-2 ice cube pucks of basil pesto (see recipe below)
(Note: if you make this without the pesto, you will want to add a clove or two of fresh minced garlic to the pan when melting the butter). 

  1. Melt the stick of butter over low-heat; add in the cream cheese and Parmesan cheese, whisking until smooth.  Next, stir in the milk, increase heat to low-medium, and continue to whisk until smooth.
  2. Add the pesto, salt, pepper, red pepper flakes and heat until gently bubbling.
  3. Toss with or serve over your favorite cooked pasta.  Note: it is also really yummy to mix in marinara sauce.
Pesto Recipe:
  • 2-3 c fresh basil leaves, washed
  • 3-4 cloves of garlic
  • 1/4 c pine nuts
  • ~1/2 c olive oil
  • 3/4 c freshly grated Parmesan or Pecorino cheese
  • salt and pepper to taste
  1. Combine basil, garlic, and pine nuts in a food processor; pulse until coarsely chopped.
  2. Add in the olive oil, cheese, salt, and pepper and blend until desired consistency is reached.  Add a little more oil if needed.
  3. Fill an ice cube tray with the prepared pesto, freeze, then remove and store in a freezer Ziplock-style bag.

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