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Pesto Cream Sauce
August 31, 2006

Delicious! Even with soy milk! My family can't really do cows' milk, so I was looking for a good pesto cream sauce that I could sub out the milk. I followed the recipe with the following modifications: I chopped the garlic rather than slice it, I cut the butter (Earth Balance Buttery Sticks) to 1/4 cup and stirred the flour into the oil/onions/garlic/butter (making a roux) before adding 2 cups Silk brand plain soy milk. I used Pecorino Romano cheese (sheeps' milk, we can tolerate that well) and used prepared pesto made with the same. My family raved (even the picky 9-year old). This is definitely a keeper, and now I know it works with soy milk, I will probably make different flavored variations of the cream sauce.

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