From the kitchen
Creamy Basil Pesto Pasta Sauce
Pesto thinned out into a rich pan sauce with a splash of almond milk, keeping the basil bright rather than heavy.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1/2 cup Basil Pesto
- 3/4 cup Unsweetened Almond Milk
- 1 tbsp Flour
- 1 tbsp Olive Oil
- 12 oz Pasta
- Grated Parmesan, to finish
Method
- Cook the pasta in salted water until al dente; reserve 1/2 cup pasta water and drain.
- Heat the olive oil in a pan over medium-low, whisk in the flour, and cook 1 minute.
- Aggressively whisk in the almond milk until smooth and just barely thickened, about 3 minutes.
- Remove from heat and stir in the pesto until fully combined.
- Toss with the pasta, loosening with reserved pasta water as needed, and finish with Parmesan.
Kitchen note
The small flour-and-almond-milk roux at the start is what keeps this sauce from breaking once the oily pesto is stirred in — skip it and the sauce will separate into a puddle of oil and pesto solids.
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