Creamy Pesto Sauce

Ingredients

12-1/2 Tbsp. butter

12-1/2 Tbsp. flour

3125 g. single cream (3.1 kg.)

4.17 cups pesto [1 small jar of pesto – 90/100 grams = 1/3 cup]

12-1/2 times small quantitative of basil

Just for your information - Serving 4: Above amounts are 12.5 x the amounts below

1 Tbsp. butter

1 Tbsp. flour

250 grams single cream (half pint) – use more for a thinner sauce

1 small jar of pesto

1 small quantity of fresh basil

Procedure

Melt the butter in a saucepan. Stir in the flour and cook over medium heat for 2-3 minutes bubbling without browning.

With heat on a fairly low setting, gradually add the single cream, stirring constantly with a whisk. Be quite vigorous with this and DO NOT leave it for a second or it will stick and burn. Gradually increase the heat, whisking all the time until it begins to bubble and thicken. Remove from heat. Add the salt and pepper and then the pesto and basil and whisk in well. At this point the sauce is ready to serve or can be refrigerated/frozen. To reheat from the fridge, start off on a low heat and whisk all of the time. From frozen, thaw overnight in the fridge and do the same as above.

Toss with cooked pasta and serve. A bit of fresh (only) parmesan is optional.