This creamy pesto pasta sauce takes the summery flavors of basil into a thicker, creamier sauce!
- 3 Tbsp butter
- 3 Tbsp flour
- 1 1/2 cups milk, warmed
- 1/3 cup fresh pesto
- salt & pepper
- 10 oz. cooked pasta
- In a small saucepan over medium heat, melt the butter. Whisking constantly, add the flour to make a roux. Cook for about 2 minutes, whisking, before you begin to add the milk.
- Slowly add the milk, whisking to fully incorporate, until it is all in the sauce. Bring to a simmer, and cook until thickened (it should be very quick).
- Stir in the fresh pesto, extra parmesan (if using), and season with salt and pepper to taste.
- Pour over cooked pasta, stir, and enjoy!