Pesto Cream Sauce

by Todd Leonard CEC on May 16, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


A great sauce for chicken, pork, or pasta.

Serves: 8

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min

Total Time:
Prep Time:
Cook Time:
20 min
5 min
15 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 6 tbsp. THRIVE Instant MilkTHRIVE Instant Milk + 2 c. water
  • 1/4 c. THRIVE Chopped Onions - Freeze DriedTHRIVE Chopped Onions - Freeze Dried + 2 tbsp. water
  • 4 tbsp. Butter
  • 1 tsp. Garlic
  • 1/4 c. White Flour (All Purpose Unbleached Flour)
  • 1 c. Heavy cream
  • 1/2 tsp. THRIVE Chefs ChoiceTHRIVE Chefs Choice
  • 1/2 tsp. Lemon zest, minced
  • 1 tsp. Lemon juice
  • 2 tbsp. Prepared basil pesto
  • 1/2 tsp. Iodized Salt

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  1. Reconstitute milk and onions and set aside. Measure out all other ingredients.
  2. In a medium saucepan, sweat butter, garlic, and onions until soft but not brown.
  3. Add flour and stir to make a roux, mixing with a wooden spoon.
  4. Stir in cream, then add remaining ingredients except lemon juice and pesto. Bring to a simmer on medium heat and stir frequently.
  5. Allow sauce to simmer for about 5 minutes. Strain sauce through a fine strainer into a bowl, then return to saucepan.
  6. Bring sauce back to a simmer, reduce heat to warm, and fold in lemon juice and pesto. Thin sauce with cream or milk or thicken with roux as needed.

Featured in February 2013 THRIVE Live.