Pesto Cream Sauce

• Put on heat a large skillet and add oil and butter.
• Sauté the shallots and garlic until tender over medium heat. Make sure the heat is not too high or else the garlic will burn.
• Add chicken broth and wine and sprinkle pepper and salt.
• Let it cook to the point it is half reduced and keep stirring occasionally.
• Pour in cream and pesto and mix well.
• Add ¼ of the cheese after lowering the heat and stir well.
• Add another ¼ cup of cheese and when it has blended fully, add pasta.
• Toss thoroughly and serve.
• Season with the remaining cheese.

Trivia:

Known as ‘pesto’ in Italian and ‘pest’ in Ligurian, the Italian pronunciation of pesto cream sauce is ‘pesto alla genovese’ is a sauce with its origin from Genoa, the capital city of Liguria, Italy.

The olden Romans used to eat a very similar paste called moretum which was made by ground garlic, salt, cheese, herbs, olive oil and vinegar together.