Recipes and Cooking Herb Alfredo Sauce Give homemade Alfredo sauce a tasty twist by combining it with basil pesto and fresh herbs. You'll never have to choose between Alfredo pasta sauce and pesto again! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 20 mins Slow Cook Time: 4 hrs Total Time: 20 mins Servings: 28 Yield: 4 pints (7 cups) Jump to Nutrition Facts Ingredients 3 cup chicken broth 2 cup heavy cream 1 cup dry white wine 1 garlic bulb, separated into cloves, peeled, and quartered ½ cup butter, softened ½ cup all-purpose flour 1 cup grated Parmesan cheese 1 cup purchased basil pesto or Classic Basil Pesto ¼ cup snipped fresh herbs, such as basil, oregano, thyme, and/or chives (optional) Classic Basil Pesto 4 cup Firmly packed fresh basil leaves 1 cup Pine nuts or walnuts 1 cup Finely Shredded Parmesan or Romano cheese ½ cup Olive oil 8 cloves Garlic, quartered ½ teaspoon Salt Black Pepper Directions In a 4-quart slow cooker combine the first four ingredients (through garlic). Cover and cook on low for 4 to 6 hours. In a medium bowl stir together butter and flour; stir into broth mixture in cooker. Cover and cook on low about 30 minutes more or until thickened. Stir in cheese and pesto; cool. Ladle into pint canning jars. Seal and label. Store in the refrigerator up to 5 days. If desired, top with fresh herbs before serving. Classic Basil Pesto In a food processor or blender combine the first six ingredients (through salt). Cover and process or blend until nearly smooth, stopping and scraping sides as needed. Season to taste with pepper. Ladle into 4-ounce canning jars. Seal and label. Store in the refrigerator up to 1 week. To Serve: For every 8 ounces cooked fettuccine, use 1 to 1 1/4 cups sauce. If desired, sprinkle with additional grated Parmesan cheese. Rate it Print Nutrition Facts (per serving) 161 Calories 15g Fat 4g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 28 Calories 161 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 38mg 13% Sodium 254mg 11% Total Carbohydrate 4g 1% Total Sugars 1g Protein 3g Vitamin C 1mg 5% Calcium 61mg 5% Iron 0.4mg 2% Potassium 38mg 1% Folate, total 5.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.