Saucery Sundried tomato Pesto – 5 tbsp
Butter – 2 tbsp
Refined Flour – 2 tbsp
Milk – 300ml
Chopped garlic – 1 tsp
Chopped rosemary – 1 tsp
Fresh basil juliennes – 4-5 leaves
Veg stock – ½ cup
Salt and Pepper – to taste
• Heat butter in a sauce pan and add garlic and rosemary. Saute them for 1 minute and add the Saucery Sundried tomato pesto to it. Cook for another minute.
• Now add flour. Cook the flour on a low flame. Once its cooked, pour in the milk in 2-3 parts, whisking continuously ensuring that no lumps are formed. Add salt and pepper.
• Add the veg stock to adjust consistency. Check seasoning.
• Serve hot, garnished with basil. Enjoy!