Prep 3 mins
Cook 18 mins
I love pesto & found this recipe in Australian Good Taste, it is recommended to serve with roast turkey but I served it with an Italian basted roast lamb & it was still delicious.
- pan juices, reserved from roast
- 2 1⁄2 tablespoons plain flour
- 250 ml dry white wine
- 375 ml chicken stock
- 3 teaspoons sun-dried tomato pesto
- salt & freshly ground black pepper
- Strain the pan juices into a large heatproof jug. Use a metal spoon to skim as much fat as possible from the surface.
- Place the roasting pan (used to roast your meat) over medium heat. Add the flour and use a fork to stir for 2-3 minutes or until the mixture bubbles. Gradually add 125ml (1/2 cup) of the wine and cook, scraping the pan with the back of the fork to dissolve any bits that have cooked onto the base, until the mixture returns to the boil.
- Gradually add remaining wine, pan juices and stock to the pan, stirring with a wooden spoon until smooth. Boil gently for 10 minutes or until the mixture has the consistency of thin cream. Stir in pesto. Taste and season with salt and pepper. Pour into a warmed jug and serve immediately.
This for a few ingredients is excellent, what a wonderful flavour. I served this to go with some lamb fillets I had on hand. I made as is except I served this with your Mediterranean Rice and had extra parsley left from what was required for that recipe so I added it to this. Simply wonderful and all my family thought so. Although I did not do a roast but I did add and make sauce in the same pan as I cooked the lamb fillet and scrapped up all the brown bits. A really lovely different gravy to serve with lamb which my family and I thought worked really well.