Dinner
Creamy Kefir Pesto Pasta
Kefir turns basil pesto into a pale green sauce that clings to hot pasta. Add it away from direct heat so the sauce stays smooth and the basil keeps its fresh color.
TimeAbout 25 minutes
Makes4 servings
Make it
Method
- Cook the pasta in well-salted boiling water until al dente.
- Process or pound the basil, pine nuts, Parmesan, and garlic into a textured paste. Work in the olive oil.
- Reserve 90 ml pasta water, drain the pasta, and remove the pot from the heat.
- Whisk 30 ml warm pasta water into the kefir, then whisk that mixture into the pesto.
- Add the hot pasta and toss immediately. Loosen with more pasta water, one tablespoon at a time, and season.
- Serve at once. Do not return the finished sauce to direct heat.
Pasta water helps distribute the sauce
Kefir loosens Parmesan and olive oil into a creamy coating. Warm pasta water helps it blend without boiling away the fresh cultured flavor.
Store it
Refrigerate within 2 hours and use within 2 days. Reheat gently.
Walnuts, vegetables or chicken
Use walnuts instead of pine nuts, or add peas, roasted tomatoes, or cooked chicken.
If the sauce looks grainy
Too much heat can split the kefir mixture. Take the pan fully off the heat, then stir in a little warm pasta water. This may loosen the sauce, but cannot guarantee it becomes smooth again. Add kefir away from direct heat in the next batch.