Back this past summer I did a blog entry on how to make Pesto (blog entry dated Friday, Sept. 30, 2005 ) then freeze it. I used an ice cube tray to freeze my Pesto. After it was completely frozen, I popped out the little green cubes and put them into a freezer bag. I had honestly forgotten about them until the other day when I was digging around in our second refrigerator and found the bag. I needed a quick idea right before payday to make for dinner so I used my Pesto cubes.
I took 2 TBS of butter and melted them in the skillet. I added 2 TBS all-purpose flour so that I could make a Roux. A roux is 50% fat and 50% flour. The fat in a roux can be canola oil, olive oil, bacon fat, or butter.
Since I wanted a creamy sauce, I used 1/2 pint of heavy whipping cream (that is the smallest container they sell in the dairy section). Then I whisked it well...and took my little frozen Pesto cubes and put them into the skillet. I had thought about thawing them but decided what the heck, let's see what happens. If nothing else, I could always have a salad from Wendy's if this fails. I whisked the Pesto cubes into the cream sauce until they melted. That did take a little bit of time because I had the stove down to medium low so I wouldn't burn the cream. Eventually the sauce turned a lovely shade of green. I diced up some boneless, skinless chicken breast and sprinkled them with some kosher salt and freshly ground black pepper. I sauteed the chicken until it was almost done. I wanted to toss my Pesto Cream Sauce with some pasta so I used Fettuccine...and then it was dinner!