On Saturday I ran (and finished!) a half marathon. I absolutely love running, from crossing the finish line, to the training days before, the hurt-so-good soreness after a long run and…carbo-loading! Who doesn’t love a legitimate reason (excuse) to eat a ton of carbs. I knew I needed to seize this opportunity and make a tasty sauce to go with this indulgence. Enter: PESTO.
I’ve tried lots and lots and lots of pesto…this pesto is easy, simple and really fool proof. I used the recipe below as a guide but tasted and substituted/added as needed. I cut down on the butter, cheese, olive oil and cream to not over-indulge. Even with these modifications, this sauce is heavyyyy but so so good. Enjoy!
Source: A fellow blogger!
Time: 30-40 minutes
2 cups basil
2 cups parmesean cheese (I used a little more than 1 cup)
1 medium garlic clove
1 tsp salt
1 tsp pepper
1/2 cup toasted pine nuts
1 1/2-2 cups olive oil (I used around 1 cup)
I added 2-3 tsp of water to make it easier to mix ingredients together
3 tablespoons butter (I used 2 Tbsp)
2 tablespoons flour
2 cups heavy whipping cream (I used 1 cup cream, 1 cup skim milk)
1 cup parmesean cheese (I omitted this completely)
Pesto from above
I used whole wheat Barilla linguine
1) Throw the pasta in a boiling pot of water.
2) (My make-shift food processor) Add all ingredients into a food processor. Add about half of the olive oil and add until you find your desired consistency (I added a teeny bit of water to help mix easier). Taste and adjust as needed. I left my pesto a little heavier on the basil since I knew I would be mixing it with cream.
3) For protein, I browned some chicken with 1 Tbsp of olive oil, rosemary, oregano and pepper.
Now for the cream:
4) Melt the butter. Once the butter has melted, add the flour and stir constantly.
5) This is your roux! Learn more about the base of many sauces and creamy soups: All About ROUX
6) After you get your roux, add the cream (in my case, cream and milk). If you are adding the cheese, add it here and wait for it to melt and integrate with the cream/milk mixture. Allow this to cook for 5-6 minutes on low temperature.
7) Time to add the pesto! I added about 3/4 of the pesto mixture into the cream since I loooove pesto. Add a little or a lot depending on your taste preferences!
8) Stir and allow to simmer for a few minutes.
Finished! Toss pasta and top with sun dried tomatoes and a basil leaf for looks.
13.1 miles-we did it!
xoxo, The Yummy Bunny.