Nutrition Information (per serving)
calories
120
protein
6 g
sodium
239 mg
carbohydrates
7 g
fat
8 g
fiber
Trace
cholesterol
11 mg
Servings
6 (⅓ cup ea.)
Ingredients
Pesto
⅓ cup fresh basil leaves
3 Tbsp chopped parsley
1½ tso 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
Instructions
- Combine all ingredients for pesto sauce in a blender container. Puree until smooth.
- 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.
- 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.
