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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.