Shallot Herb Pan Sauce

  • 2 Tbsp butter
  • 2 large shallots; minced
  • 1 tsp rosemary; minced
  • 2-3 sprigs thyme; leaves removed
  • 3-4 Tbsp parsley; chopped
  • 1/4 cup pesto (optional)
  • 4 oz heavy cream
  • 2 oz parmesan; shredded
  • Salt and fresh cracked pepper; as desired

Heat a large straight sided pan to medium heat. Add butter, shallots, rosemary, and thyme and cook until herbs are fragrant and shallot is soft and translucent. Add parsley, pesto, and cream and stir until well combined. Bring to a very low simmer and stir in cheese. Once cheese is melted, turn off heat, season with salt and pepper, and pour over pierogis or use as a dipping sauce.