- 4
Ingredients
- 3 3 3 tablespoons of butter
- 1/2 1/2 1/2 cup of full-fat coconut milk
- 1 1 1 cup of jarred or homemade pesto
- 4 4 4 ounces of grated parmesean or shredded mozzarella
- to salt, to taste
- to black pepper, to taste
- to red pepper flakes, to taste
Preparation
Step 1
If you don't have pesto already made, do this first. The rest of the recipe comes together quickly. Once that's complete, heat a small saucepan on medium-low and slice off about three tablespoons of butter into the pan. While that's melting, open a can of coconut milk. If there is a thick layer of cream on the top, either stir to recombine with the rest of the milk or scoop it off and store in a separate container to use for coconut milk whipped cream.
Stir 1/2 a cup of the coconut milk into the now melted butter. Pour in the pesto and stir to combine. Smells wonderful, eh? Sprinkle in some sea salt, freshly ground black pepper and crushed red pepper flakes. Once the sauce is warm (not boiling) reduce the heat to low and slowly stir in the cheese a bit at a time until it's all melted. Pour the sauce over your favorite dish while still warm and serve immediately!