how nate rolls, a pesto cream sauce recipe.

since I know you all be sittin around wonderin how nate rolls, let me tell you:

I melt 60 grams of butter over a low flame, and gradually add 30 grams of flour about a spoonfull at a time, stirring until it dissolves before adding the next spoonfull. Then I do the same with about 300cc of lukewarm milk. (This is where it gets a little crazy.) You know what I do then? I add as much pesto as I want, and let it all condense over that same low flame.

That's how I roll.