Creamy Pesto Sauce

Written by 
The Canyon Ranch Kitchen

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 
  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.