Salsa cremosa de pesto

Ingredientes

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 3/4 cup cashew cream, oat cream, or unsweetened plant-based cream (traditional: light cream)
• 1 oz plant-based Parmesan, finely grated (or nutritional yeast, or classic Parmesan)
• 1/3 cup basil pesto, homemade or store-bought
• 1/4 tsp black pepper
• 1/2 tbsp fresh lemon juice
• Sea salt, to taste
• Pasta of your choice, cooked (try whole wheat, gluten-free, or legume-based)
• Optional: roasted cherry tomatoes, sautéed mushrooms, baby spinach, chickpeas, toasted pine nuts

Preparación

1. 1

   Warm the olive oil in a large skillet over medium heat. Add garlic and cook until just fragrant, about 1-2 minutes-don't let it brown, as the flavor will turn bitter.

2. 2

   Lower the heat, pour in your chosen plant-based cream, and bring to a gentle simmer. (A low simmer keeps things silky-not grainy!)

3. 3

   Add the "Parmesan" in two batches, whisking well between each to encourage a creamy, smooth sauce.

4. 4

   Stir in the pesto, black pepper, and lemon juice. Taste and season with salt.

5. 5

   Let the sauce bubble gently for 1-2 minutes, allowing everything to meld and thicken. If you're adding extras (like spinach or cherry tomatoes), fold them in now.

6. 6

   Add your cooked pasta and toss gently, letting it bathe in the sauce for a minute or two. If the sauce gets too thick, a splash of pasta cooking water will make it luxuriously glossy.

7. 7

   Serve right away, topped with more plant-based "Parmesan," a drizzle of olive oil, or extra herbs. Make it your own!