Monday, June 7, 2010

Pesto Béchamel

This is a fancier pasta sauce and a little more difficult. I also made this recipe up myself. It is one of those taste and alter as you go kinds of things. It starts as an standard béchamel and you add to what suits you.

Pasta Pesto Béchamel

  • 2 tbsp butter
  • Flour
  • 1 c milk
  • Cheese optional
  • Jarred pesto paste (we use Classico brand)
  • Salt and pepper to taste
  1. On low heat, in a medium saucepan, melt butter. Then add 1-3 tbsp of flour depending on desired thickness. Raise to medium-low heat and stir until smooth, making sure there are no dry flour clumps.
  2. Slowly add milk, continually stirring as sauce thickens to a smooth consistency, but not gluey.
  3. Remove from heat. Add pesto 1 tbsp at a time to taste. Then add salt and pepper to taste. You can also add in grated cheese for an extra kick.
  4. If cooking pasta to accompany and mixture becomes too thick, whisk in pasta water.
Optional: This another recipe that you can add leftover meat to. I suggest white meat or seafood. If using chicken, slice into strips and lay over pasta and sauce.

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