@geronleronsinta: Ep. 2 | Sauce-Syal | Creamy Basil Pesto Another episode of my “Sauce-Syal” series where I prepare quick, easy, restaurant quality frozen sauces at the comfort of your home! Ingredients: For the Pesto: 2 cups fresh Genovese basil leaves (packed) ½ cup roasted cashews ½ cup olive oil ½ cup Parmesan cheese (grated) ½ tsp salt (plus more to taste) ¼ tsp black pepper For the Rich Bechamel Base: 4 tbsp butter 4 tbsp all-purpose flour 2 cups low-fat milk 2 cups cream 4 oz (½ cup) cream cheese Water (just a splash, as needed to loosen) Instructions: 1. Drop fresh basil leaves into boiling water for just a few seconds, then immediately plunge them into an ice bath. Squeeze out all the excess water once cooled. 2. In a food processor, combine the blanched basil, roasted cashews, olive oil, Parmesan, salt, and pepper. Pulse until it forms a smooth, rich paste. 3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to cook off the raw flour taste. 4. Gradually whisk in your low-fat milk and cream. Keep stirring continuously until the sauce starts to bubble and beautifully thicken. 5. Stir in the cream cheese until completely melted. If the sauce feels a bit too thick, whisk in a splash of water until you reach a silky, pourable consistency. Finally, fold in your blended pesto until fully combined. 6. Pour the creamy pesto mixture into silicone molds and pop them in the freezer for easy storage. #privatechef #recipeideas #pastarecipe #saucesyal

Geron Frederick

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Thursday 03 September 2026 04:31:41 GMT