Ingredients for Tomato Pesto Gravy
- Pan juices from roasted turkey or lamb
- Plain Flour
- Dry White Wine
- Chicken Stock
- Sun Dried Tomato Pesto
- Salt & Freshly Ground Black Pepper
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How to Make Tomato Pesto Gravy
- Strain the pan juices from your roasted meat into a large heatproof jug.
- Skim off as much fat as possible from the surface of the pan juices using a metal spoon.
- Place the roasting pan over medium heat.
- Add 2 tablespoons of all-purpose flour and stir with a fork for 2-3 minutes, or until the mixture bubbles and forms a roux.
- Gradually whisk in 125ml dry white wine, scraping the bottom of the pan to loosen any browned bits. Bring to a boil.
- Gradually whisk in the remaining wine (125ml total), the strained pan juices, and 150ml of chicken or lamb stock. Stir with a wooden spoon until completely smooth.
- Reduce heat to low and simmer gently for 10 minutes, or until the gravy thickens to the consistency of thin cream.
- Stir in 2 tablespoons of your favorite pesto (adjust to taste).
- Season generously with salt and freshly ground black pepper to taste.
- Pour the gravy into a warmed gravy boat and serve immediately alongside your roasted turkey or lamb.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
