Food recipes
Creamy Pesto Sauce
Creamy Pesto Sauce Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched spices, nutmeg, ground milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, parmesan, hard sauce, pesto, c...
Creamy Pesto Sauce
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
sauce, pesto, classico, basil pesto, ready-to-serve
Directions:
In a medium sauce pan over medium heat, melt butter.
Whisk in flour.
It will clump up and thats ok. Add nutmeg.
Its ok to let the butter/flour mixture cook for a few moments, this will actually help remove the raw flour flavor.
Very slowly whisk in milk, working hard to remove lumps.
Keep sauce on medium heat and stir often.
The sauce will slowly thicken; just keep stirring and keep those lumps away!
Once sauce is thick enough to coat the back of a spoon, add cheese and stir until melted.
Remove from heat, add pesto.
Serve as soon as possible.
Note:
You could use jarred alfredo sauce (much quicker), but why when you can quickly make this satisfying sauce from scratch and know exactly what youre eating.
I do recommend making your own pesto.
Its so fresh and delicious, but if your store doesnt have fresh basil like mine, jarred is still yummy.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
sauce, pesto, classico, basil pesto, ready-to-serve
Directions:
In a medium sauce pan over medium heat, melt butter.
Whisk in flour.
It will clump up and thats ok. Add nutmeg.
Its ok to let the butter/flour mixture cook for a few moments, this will actually help remove the raw flour flavor.
Very slowly whisk in milk, working hard to remove lumps.
Keep sauce on medium heat and stir often.
The sauce will slowly thicken; just keep stirring and keep those lumps away!
Once sauce is thick enough to coat the back of a spoon, add cheese and stir until melted.
Remove from heat, add pesto.
Serve as soon as possible.
Note:
You could use jarred alfredo sauce (much quicker), but why when you can quickly make this satisfying sauce from scratch and know exactly what youre eating.
I do recommend making your own pesto.
Its so fresh and delicious, but if your store doesnt have fresh basil like mine, jarred is still yummy.