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I make this with my homemade pesto it’s wonderful with cooked pasta!
Depending on how strong a pesto flavor you want I suggest to start with 1/2 cup and add in more until you have reached the desired flavor that you want
2 tablespoons all-purpose flour (this will give you a fairly thick sauce you can reduce slightly for a thinner sauce)
1 cup heavy (33-35%) whipping cream
1 cup 18% table cream (or can use 1-1/2 cups milk and 1/2 cup heavy whipping cream -– I do not recommend using all milk for this)
1/3 cup butter
1 tablespoon oil
1 small onion, chopped
4 large garlic cloves, minced
1/2 teaspoon cayenne pepper
1 cup freshly grated Parmesan cheese (can use more)
3/4 cup prepared green pesto (can use more)
1/3 cup shredded mozzarella cheese
salt and fresh ground black pepper, to taste
Whisk the flour with light cream with whipping cream until smooth and combined; set aside.
Heat butter and 1 tablespoon oil in a saucepan over medium heat.
Add in onion and saute until softened (about 3 minutes.
Add in garlic and cayenne; cook about minute or until softened.
Stir the cream mixture once again before adding.
Using a wooden spoon or whisk stir in the cream/flour mixture whisking/stirring constantly over medium-high heat until bubbly and thickened.
Mix in the Parmesan cheese and pesto until combined and heated though (about 3 minutes) start with 1 cup Parmesan cheese and 1/2 cup pesto, then add in more to taste).
Mix in the mozzarella cheese until melted.
Season with salt and pepper to taste (watch the salt amount, the pesto and Parmesan cheese have plenty of salt).
You will also find this recipe on Recipezazz.com