how to make quick Tomato pesto gravy

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato pesto gravy. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato pesto gravy is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato pesto gravy is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • Pan juices reserved from roast turkey
  • 2 1/2 tablespoons plain flour
  • 250ml (1 cup) dry white wine
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 3 teaspoons bought sun-dried tomato pesto
  • Salt & freshly ground black pepper

Method

  • Step 1
    Strain the pan juices into a large heatproof jug. Use a metal spoon to skim as much fat as possible from the surface.
  • Step 2
    Place the roasting pan (used to roast the turkey) 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.
  • Step 3
    Gradually 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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