For those of you who love cream sauces here's my cream pesto. I use it in lasagna, with pasta and in casseroles. This version is really rich so if you'd like to cut the richness use a combo of water/milk or just nonfat milk (which is actually what I usually use).
Cream Pesto Sauce
Makes 2 Cups
2 Tbsp Butter
2 Tbsp Flour
~2 C Milk (or 1 C. Cream & 1 C. Milk)
1/4 C Pesto Sauce
Salt & Pepper to taste
-Melt butter & flour in sauce pan on low to form paste (this is called a roux).
-Gradually add in milk 1/2 cup @ a time, mixing in while doing so. Keep stirring entire time so that clumps don't form.
-Once desired consistency is meet, add in pesto sauce, S&P, and cook for a couple of minutes.