Ingredients:

  • 1 Tablespoon Unsalted Butter
  • 1 small Shallot, finely minced
  • 1 clove Garlic, finely minced
  • 1/4 cup Dry White Wine (optional, substitute with stock)
  • 1/2 cup Chicken or Vegetable Stock (low sodium preferred)
  • 1 cup Heavy Cream (35% fat)
  • 1/2 cup Basil Pesto (high quality)
  • 1/4 cup Grated Parmesan Cheese, plus more for serving
  • 1 teaspoon Fresh Lemon Juice
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Melt the butter in the saucepan over medium heat. Add the minced shallot and cook gently until translucent (about 3 minutes). Add the minced garlic and cook for 30 seconds until fragrant—do not let it burn!
  2. If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Allow it to simmer rapidly until reduced by half (about 1 minute).
  3. Pour in the stock and bring the mixture to a gentle simmer. Let it reduce slightly for 2 minutes.
  4. Pour in the heavy cream. Stir constantly and reduce the heat to medium-low. Allow the sauce to heat through gently until it just begins to bubble softly around the edges.
  5. Remove the pan from the heat entirely. Whisk in the basil pesto until fully incorporated and the sauce turns a uniform pale green.
  6. Whisk in the grated Parmesan cheese until smooth. Stir in the fresh lemon juice.
  7. Taste the sauce. Adjust seasoning with salt and black pepper as needed. If the sauce is too thick, thin with a splash more stock or reserved pasta water.
  8. Serve immediately tossed with freshly cooked pasta or spooned over your chosen protein or vegetable.