Creamy Pesto Sauce – a delicious recipe with Butter, Flour, Nutmeg, Milk, Parmesan Cheese, Basil Pesto. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium sauce pan over medium heat, melt butter. Whisk in flour. It will clump up and that's ok. Add nutmeg. It's ok to let the butter/flour mixture cook for a few moments, this will actually help remove the raw flour flavor.
2
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!
3
Once sauce is thick enough to coat the back of a spoon, add cheese and stir until melted. Remove from heat, add pesto.
4
Serve as soon as possible.
5
Note:
6
You could use jarred alfredo sauce (much quicker), but why when you can quickly make this satisfying sauce from scratch and know exactly what you're eating.
7
I do recommend making your own pesto. It's so fresh and delicious, but if your store doesn't have fresh basil like mine, jarred is still yummy.
397
kcal
Calories
26
g
Fat
23
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cups Butter, 1/4 cups Flour, 1/4 teaspoons Nutmeg, 5 cups Milk, and more.
Yes, Creamy Pesto Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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