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Creamy Pesto Sauce

Created by KittenCal on July 25, 2011

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
1/3 cup butter
1 tablespoon oil
1 small onion, chopped
4 large garlic cloves, minced

Step 1: Whisk the flour with light cream with whipping cream until smooth and combined; set aside.
Step 2: Heat butter and 1 tablespoon oil in a saucepan over medium heat.
Step 3: Add in onion and saute until softened (about 3 minutes.
Step 4: Add in garlic and cayenne; cook about minute or until softened.
Step 5: Stir the cream mixture once again before adding.
Step 6: Using a wooden spoon or whisk stir in the cream/flour mixture whisking/stirring constantly over medium-high heat until bubbly and thickened.
Step 7: 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).
Step 8: Mix in the mozzarella cheese until melted.
Step 9: Season with salt and pepper to taste (watch the salt amount, the pesto and Parmesan cheese have plenty of salt)