New Pesto Alfredo Sauce Recipe Combines Cream Cheese and Basil Pesto

A recent food‑blog post introduces a Pesto Alfredo sauce that blends milk (or milk and cream) with softened cream cheese, basil pesto, garlic powder, and Parmesan cheese. The mixture is heated to a gentle boil, simmered until thickened, and served over pasta. Nutrition facts note 672 calories per batch, with 52 g total fat and 27 g protein. The author also suggests variations, such as adding chicken, broccoli, and mozzarella for a casserole.

Another article details a suite of Italian‑inspired recipes: Pesto Trapanese, made from blanched almonds, tomatoes, pecorino, garlic and basil; pasta pomodoro, a classic tomato‑based sauce; and Torta Caprese, a flourless chocolate almond cake. The pesto is prepared by roasting almonds, then blending with tomatoes and seasonings, finished with lemon juice and pepper. The cake highlights ground almonds and is linked to Piedmont’s hazelnut traditions, though a dairy‑free version can omit cheese. Both pieces emphasize fresh, homemade ingredients and give step‑by‑step preparation guidance.