Tomato Pesto Gravy Recipe

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Tomato Pesto Gravy
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  1. Strain the pan juices into a large heatproof jug. Use a metal spoon to skim as much fat as possible from the surface.
  2. Place the roasting pan (used to roast your meat) 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.
  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 85.57 Kcal (358 kJ)
Calories from fat 16.03 Kcal
% Daily Value*
Total Fat 1.78g 3%
Cholesterol 1.93mg 1%
Sodium 190.48mg 8%
Potassium 103.6mg 2%
Total Carbs 7.91g 3%
Sugars 1.81g 7%
Dietary Fiber 0.48g 2%
Protein 2.44g 5%
Vitamin C 0.5mg 1%
Iron 0.3mg 2%
Calcium 23.4mg 2%
Amount Per 100 g
Calories 75.45 Kcal (316 kJ)
Calories from fat 14.13 Kcal
% Daily Value*
Total Fat 1.57g 3%
Cholesterol 1.7mg 1%
Sodium 167.95mg 8%
Potassium 91.34mg 2%
Total Carbs 6.97g 3%
Sugars 1.59g 7%
Dietary Fiber 0.42g 2%
Protein 2.16g 5%
Vitamin C 0.4mg 1%
Iron 0.2mg 2%
Calcium 20.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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