Pesto is such a potent sauce. I LOVE LOVE LOVE basil, but wasn't sure how I would feel about it in as large a quantity as pesto usually calls for. Here's something a little milder, but still smooth, creamy, and very bright green. :) The secret ingredient is coconut milk! Don't worry, the basil covers up any coconut taste. It's a tad cheaper than pine nuts, and more likely to be found in your pantry. The resulting texture is something like green alfredo sauce. Very yummy!
approx. 1 cup packed basil leaves (Any kind will do. I haven't tried it with sweet basil, but I think it would be really nice)
1/2 cup olive oil
1/2- 2/3 cup coconut milk
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 clove of garlic
Rinse basil leaves. Put all ingredients in a blender and puree until smooth. If you want you can add a little more olive oil or coconut milk to made it thinner. Makes about 1 1/4 cup. Serve over hot pasta (With parmesan and more pepper, of course!). Refrigerate or freeze to store.
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