Trying to make a loren sauce?

[Centerline24]

have had it at two resturants down here in LA, it is like a cross between a straight pesto sauce and alfredo, but not a thick. I have tried to make it on my own, but the pesto seperates and it just doesn't taste the same. Does anyone have a recepie for this? thanks,

[Timowitz]

Have you considered asking either of the restaurants for the recipe?

[Centerline24]

yup that is. am going to try it tonight. thanks.

[FAL]

Did it work out for you. The oil usally causes the sepration. Also use a stainless stell pan. Alumin and cream does not mix well.

[FAL]

Pesto
2 cloves garlic
2 cup basil leaves
3 tbs pine nuts
salt
1/2 cup parmigiano
2 tbs romano cheese
1/3 cup extra virgin olive oil
3 tablespoon unsalted butter , at room temp
the trick to a creamy pesto is you must finish the pasta and pesto in a saute pan . Warm another tbls of butter in a saute pan then add pasta then some cream then the pesto and a litte more grated cheese or finish with 2 tbls of ricotta. Is that more specific for ya. FAL

[FAL]

Use usalted butter and riccotta cheese to make the pesto,

[Centerline24]

um, could you be more specific please. Do you mean butter instead of olive oil and the riccotta instead or Parm?

[hotoynoodle]

maybe try making a bechamel sauce, then incorporating the pesto afterwards? also i suspect using substantially less oil in the pesto would help.

[Centerline24]

thanks, will try that, but am thinking it might be a little thick