INSTRUCTIONS
Melt butter in a large saucepan or sauté pan over medium-high heat. Add garlic and sauté for 1 minute, stirring frequently. Stir in the flour and sauté for 1 minute more, stirring frequently.
Add in the heavy cream and milk and whisk until evenly combined.
Continue cooking until the mixture reaches a simmer. Reduce heat to medium-low and continue cooking for 1-2 minutes, until thickened. Add in the Parmesan, salt, white pepper and nutmeg, and whisk until the cheese is completely melted and the sauce is smooth.
Taste and season with extra salt and/or white pepper, if needed.
Serve warm and enjoy!
Pesto Sauce
Ingredients:
3 cups (3 ounces) lightly-packed fresh basil leaves
1/2 cup (2 ounces) freshly grated Parmesan
1/3 cup (1.75 ounces) toasted pine nuts
3 small cloves garlic
1/2 teaspoon fine sea salt*
1/2 teaspoon freshly-ground black pepper
1/2 cup extra-virgin olive oil
INSTRUCTIONS
In a food processor or blender, pulse the basil, Parmesan, pine nuts, garlic, salt and pepper together until finely-chopped.
With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth. If you prefer a thinner pesto, add in more oil.
Serve immediately. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
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