DIRECTIONS:

Melt butter in saute pan over medium high heat. Add milk and bring to a boil. When bubbles are at their maximum height, sprinkle in parmesan cheese to knock down th bubbles, reduce heat to medium low and cook, stirring constantly.

Continue to stir, scraping the bottom and sides of the pan, as cheese melts and sauce thickens to desired consistency. Add salt, pepper to adjust seasoning and add pesto.

NOTE: Needs work. Not thick and creamy enough. Try starting out sauce with roux.