Pesto Cream Sauce – Teresa Horton

1 Tblsp olive oil                              1 sm. Onion(chopped)                     6-8 cloves of garlic (minced)

½ cup butter                   2 Tblsp flour                                          2 cups milk (or half n half)

Pinch of salt & pepper               1 ½ cups grated Romano cheese

1 cup prepared basil pesto

• Heat olive oil in large skillet over medium heat.
• Sauté onion until tender and translucent.
• Stir in garlic and butter until soft and fragrant (about 1 min)
• Dissolve flour in milk, then stir it into above.
• Season with salt and pepper.
• Simmer 4 minutes, stirring constantly.
• Add cheese and stir until melted.
• Stir in pesto.
• Serve over about 2 pounds cooked pasta.