Pesto & Vodka Sauce
Elevate your pasta dishes with these two delicious sauces: fresh and aromatic Pesto, and rich, creamy Vodka Sauce. The Pesto is made with vibrant basil, roasted almonds, and a touch of lemon, creating a versatile sauce that's perfect for pasta, sandwiches, or as a dip. The Vodka Sauce combines the sweetness of tomatoes with the creaminess of heavy cream and a kick of vodka, optionally enhanced with tender crab meat for an extra touch of luxury. Whether you're hosting a dinner party or just treating yourself, these sauces will transform your meal into something special. Chefleen Says: Both of these sauces will last in the fridge for 5 – 7 days.
What You Need — For the Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup almonds, roasted
1 – 2 garlic cloves
Lemon juice, to taste
Equipment: blender or Nutribullet
What You Need — For the Vodka Sauce
3 tablespoons butter
1 medium yellow onion
3 medium cloves garlic
Pinch of red pepper flakes
6 ounces tomato paste
14 and 1/2 ounce can of whole peeled tomatoes
1 cup heavy cream
1/4 cup vodka, plus more if desired
2 ounces grated Parmigiano-Reggiano, plus more for serving
8 ounces crab meat (optional)
Equipment: skillet, blender
What You Do — For the Pesto
Place 1/4 cup olive oil, nuts, and garlic in blender or food processor. Pulse until smooth.
Add basil, cheese, squeeze of lemon and salt. Pulse, adding olive oil until desired consistency is reached.
Season to taste.
What You Do — For the Vodka Sauce
Sautè butter, garlic, salt, and onions for 4 – 5 minutes, until softened and fragrant.
Add in tomato paste and toast for 2 – 3 minutes until it begins to smell roasted.
Add in canned tomatoes. Cover and let simmer for 20 – 30 minutes.
Let cool slightly before blending entire mixture.
Return to pan and add in cream. Let simmer 2 – 3 minutes.
Season with pepper, salt, and hot chili flakes to taste.
Right before serving, add in vodka and cheese. Cook for at least 1 minute. If you cook for too long, you will lose the sharpness and spiciness.