CREAMY BASIL-WALNUT PESTO PASTA

More often than not, I find myself giving up on my pesto cravings because pine nuts and parmesan are a rare find in my area and, needless to say, not the cheapest ingredients. This recipe replaces pine nuts for walnuts and gets its creamy texture from an easy bechamel (white) sauce, making it a pantry friendly option for all your pesto cravings!

INGREDIENTS:

Pasta of choice - cooked in salted water

For pesto:

1 cup fresh basil leaves

4 tbsp chopped walnuts

2 tbsp olive oil

4 garlic cloves

Salt

Pepper

For bechamel sauce:

3 tbsp butter

4-5 tbsp flour

1 1/2 cup milk

Salt

Pepper

Chilli powder/flakes (optional)

METHOD:

- In a food processor, grind together walnuts, garlic, olive oil, salt and pepper

- Once combined, add in basil leaves until incorporated and set pesto aside

- To make the bechamel sauce, melt butter over low-medium heat

- Stir in flour, whisking constantly to avoid lumps

- Slowly pour in milk, continuing to whisk

- Add salt, pepper, and chilli to taste, lowering the heat and stirring for 2-3 minutes

- Stir in pesto sauce, adding in pasta water if required to reach desired consistency

- Combine with pasta

- Garnish with fresh basil leaves and serve hot