Pesto Vegetable Sauce

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

1 jar (8 oz) pesto sauce

1 cup heavy cream

2 to 3 medium carrots, chopped

1 medium onion, sliced

8 oz small mushrooms

⅓ cup parmesan cheese, grated

2 tablespoons olive oil

1 clove garlic, minced

Kosher salt and freshly ground pepper, to taste

Directions at 12tomatoes.com

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