Sorry that I have not been posting very often. Life has been rather chaotic and I have not been cooking much. To further hinder my blogging efforts, blogger has changed a great deal lately and I am trying to get a hang of it all.
This recipe starts with a base of Pesto, my last post, and it is based on packaged sauce that my husband loves.
2 tablespoons unsalted butter
2 tablespoons flour
2 cups low sodium or homemade broth
2 cups heavy whipping cream
1 recipe myveggietable.com pesto
medium size sauce pan
Melt the butter in a medium size sauce pan
Add the floor and whisk constantly until the flour completely mixes with the butter
Slowly add in the broth , stirring constantly (I only stop to get the photo).
Now, slowly add the cream, again stirring constantly. Do not allow the mixture of boil.
Add the pesto and stir to incorporate.
Serve over pasta or as a dip. Enjoy!
Serving size is 1/4 cup of sauce. Calories do not include pasta
Protein: 2 grams
Fat: 22 grams
Fiber: 1 gram
Potassium: 24 mg