1/2 Photos of Tomato Pesto Gravy
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.
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Units: US | Metric
- 1Strain the pan juices into a large heatproof jug. Use a metal spoon to skim as much fat as possible from the surface.
- 2Place 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.
- 3Gradually 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.
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Nutritional Facts for Tomato Pesto Gravy
Serving Size: 1 (644 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.8 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included:
sun-dried tomato pesto