Grammy's Kitchen · Alfredo Sauce · (Healthier) Pesto Spinach Alfredo Sauce
One of 36 alfredo sauce recipes we measured
8 cooks on www.thereciperebel.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| emulsifier | 88% | 43% |
| liquid | 860% | 0% |
| salt | 5% | 0% |
| aromatics | 2% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 1/8 cup butter |
| 15 g | 1/8 cup flour |
| 244 g | 1 cup low fat milk |
| 2 g | 1/4 tsp salt |
| 1/2 tsp pesto | |
| 1 g | 1/4 tsp minced garlic (about 1 clove) |
| 1 cube frozen spinach (thawed and squeezed dry (about 1/4 cup) or a handful of fresh, chopped fine) | |
| 25 g | 1/4 cup parmesan |
Method: 5 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe for my husband and I. It is the perfect amount of sauce for half a pound of spaghetti, which feeds two people nicely. I substituted heavy cream for the milk because I had some on hand that needed to be used up and it still turned out great. ” — a cook, 5.0★
“Made this recipe tonight and will be making it again! I didn’t have any spinach and I needed to add some additional milk and more pesto (personal preference) but very delicious! Everyone in the family approved!” — a cook, 5.0★