3 cups basil leaves, blanched to yield ½ cup pressed drained basil
½ cup Plain Yogurt
½ cup milk
1 teaspoon cornstarch
½ teaspoon salt
¼ teaspoon pepper
4 ounces parmesan cheese, grated
Method
Blend basil, Yogurt(DairyorVegan), milk, cornstarch, saltand pepper. Place in a saucepan and bring to a soft boil.
Cook for 2 minutes; taste to make sure the flavor of cornstarch has disappeared and serve with the pasta. Sprinkle with cheese and enjoy.
To blanch basil leaves, place a pot °F water over high heat and bring to a boil. Drop basil into the hot water for 10 seconds to heat shock them. Drain and discard the water. Transfer basil into a bowl °F ice water to cool. Drain agian and squeeze out excess water.
Chef Pachi
