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Trying to make a loren sauce?

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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,

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

    1 Reply
    1. re: hotoynoodle

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

    2. Use usalted butter and riccotta cheese to make the pesto,

      1 Reply
      1. re: FAL

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

      2. 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

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

          1 Reply
          1. re: Centerline24

            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.

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