Process the first six ingredients in a food processor until uniformly
chopped. Gradually add the olive oil while the processor is running.
You'll definitely want to taste and add things as needed. Consistency
will be a fairly thick paste.
Melt the butter in a medium pan. Add flour; cook and stir for 2 minutes
with a wire whisk. Gradually add milk, stirring constantly. Cok until
it starts to thicken. Add cheese.
When the sauce has thickened to your liking,
add the pesto. Serve over hot pasta. Serves four or two depending on how "wet"
you like your pasta.
For a richer sauce, you can substitute half-and-half for the milk in the Alfredo
part of the recipe. I also had a visitor who tried this recipe suggest adding
sundried tomatoes (from one 8 oz jar packed in oil, rinsed and roughly
chopped) along with the pesto for an interesting texture and flavor (thanks for
the suggestion David!).