Pasta with Creamy Pesto Sauce

Pesto
1 cup fresh basil

1/2 cup pine nuts

4 cloves garlic

1 jar of sundried tomatoes

1/2 cup shredded Parmesan cheese

1 tsp coarse ground black pepper

salt to taste

1/4 cup extra virgin olive oil


Directions:
1. In a food processor, process the basil, pinenutes, garlic, parmesan cheese, pepper, and salt.

2. Gradually add the olive oil while the processor is running. You'll definitely want to taste and add things as needed. Consistency will be a fairly thick paste.

3. Melt the butter in a medium pan. Add flour; cook and stir for 2 minutes with a wire whisk.

4. Gradually add milk, stirring constantly. Cook until it starts to thicken. When the sauce has thickened to your liking, add the pesto. Add the sun dried tomatoes. Stir.

5. Serve over hot pasta. Enjoy!

Notes: For a richer sauce, you can substitute half-and-half or cream for the milk in the Alfredo part of the recipe.