Spring Pesto Cream Sauce

(from largomason’s recipe box)

Once you have pesto, a pesto cream sauce is in easy reach. This transforms the pesto into a sauce that’s totally different from its original concept. The addition of tofu gives an ultra creamy, but not heavy, texture. Adding in the white miso and yeast gives a meat-like flavor with an umami punch that enhances all of the pesto’s different flavors.

Source: https://www.beeradvocate.com/articles/13828/celebrate-spring-with-an-ipa-pesto/

Ingredients

  • 14 oz silken tofu, preferably organic, drained of any moisture
  • 1 tbsp white miso
  • 1 tbsp nutritional yeast*
  • 2 tbsp IPA or another hop forward brew
  • 1–2 tsp kosher salt
  • 1/2 cup Spring Pesto
  • 2–3 tbsp extra virgin olive oil

Directions

  1. Add the tofu, white miso (or other miso), nutritional yeast, beer, salt and pesto to the pitcher of a blender. If you like a stronger pesto flavor, add more to your liking. Start the blender at the low setting and work up to the highest setting. Once creamy and a single shade of green, slowly drizzle in the olive oil, giving the finished sauce a little extra body and a grassy flavor. Adjust seasonings to taste.

Email to a friend | Print this recipe | Back