Fresh Basil Pesto: Place all ingredients in blender and process until smooth. Transfer to jar and cover with film of olive oil. Seal with tight fitting lid. Refrigerate up to 3 months or freeze. Stir oil into pesto before using.
Creamy Pesto Meatballs: In a large saucepan place onion, garlic, and bell pepper. Top with meatballs. Pour Alfredo sauce over all.
Pour milk into Alfredo sauce jar; tighten lid and shake well. Pour this mixture into saucepan. Cover and cook on low for until meatballs are hot and tender.Add pasta to boiling water and cook until tender.