Canyon Ranch Blog

Creamy Pesto Sauce

Nutrition Information (per serving)

6 g
239 mg
7 g
8 g
11 mg
6 (⅓ cup ea.)

⅓ cup fresh basil leaves
3 Tbsp chopped parsley
1½ tsp extra virgin olive oil
1½ tsp toasted pine nuts
2 garlic cloves, chopped
¼ cup grated Parmesan cheese
2 Tbsp water

Cream Sauce
¼ cup diced onions
½ tsp canola oil
Pinch ground cloves
Pinch freshly ground black pepper
½ bay leaf
2 Tbsp cornstarch
2 cups 2% milk
1½ tsp sea salt

⅓ cup grated Parmesan cheese

  1. Combine all ingredients for pesto sauce in a blender container. Puree until smooth.
  2. In a large saucepan, sauté onion in canola oil until translucent. Add cloves, black pepper and bay leaf. Continue to sauté over low heat for 1 more minute.
  3. In a large bowl, mix cornstarch with milk with a wire whip. Add to sautéed onion mixture and bring to a simmer. Cook for 2 to 3 minutes, or until thickened. Add salt, pesto sauce and second quantity Parmesan cheese.
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