Cook over medium heat until light golden brown, about 6 to 7 minutes
Meanwhile, heat the milk in separate pan until just about to boil
Add warmed milk to butter mixture 1 cup (250 mL) at a time, whisking continuously until very smooth
Bring mixture to a boil and continue cooking for 30 seconds
Remove pan from the heat
Season with salt and nutmeg. Pesto Sauce Makes about 1 cup: 3 garlic cloves 2 cups (680 g) lightly packed fresh basil leaves 3 tablespoons (45 g) pine nuts Generous pinch of kosher salt ½ cup (170 g) plus 2 tablespoons (30 mL) extra-virgin olive oil ¼ cup (85 g) Parmigiano-Reggiano cheese, freshly grated 3 tablespoons (45 mL) Pecorino Romano cheese, freshly grated. DROP garlic into a food processor with the motor running and process until chopped.
Add the basil, pine nuts, and salt
Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped
Drizzle in the olive oil with the motor running
Transfer to a small bowl and stir in the grated cheeses
*The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator
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