Creamy Yogurt Pesto
May 13, 2011 § 3 Comments
This is an untraditional pesto. The only things similar are the basil leaves and garlic. I like this pesto because it is creamy and a bit tangy. It’s just as versatile, but gives you a slightly different taste. You can use this recipe as a spread or dressing and it also makes an amazing pesto pasta.
- ~3 loose cups of basil leaves
- ~3/4 cup of walnuts*
- ~1/4 cup of pecans*
- 2 cloves of garlic
- 3 tbsp of olive oil
- ~1 cup of greek yogurt (I used Fage Total 0%)
- 1/2- 1 tsp of chili flakes (depends on your tolerance)
- salt and pepper to taste
*I wanted to use my extra walnuts and pecans; hence the weird ratio. Feel free to play with the ratio or use different nuts.
Step 1: add your walnuts, pecans and garlic
Step 2: add your basil leaves
Step 3: add everything else
Step 4: blend (I’m using the Ninja)
Step 1: dice some cherry tomatoes
Step 2: toast some bread
photo taken from Healthy Bread in Five Minutes (PBS)
Step 3: serve with some cracked black pepper
I used the whole grain loaf from La Brea Bakery.
with some hummus (learn to make hummus)