Creamy Yogurt Pesto

May 13, 2011 § 3 Comments

yogurt pesto on crusty multi-grain 

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.

Ingredients:

  • ~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)

creamy yogurt pesto (she’s not photogenic)

To Serve:

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.

serve it alone

with some hummus (learn to make hummus)

or serve it together!

Enjoy!

Easy Hummus

March 23, 2011 § 1 Comment


This is one of my favorite snacks and it’s so easy to make! You will have a delicious snack in under 10 minutes. Traditionally tahini is added, but I don’t really care for it. I never add it and I don’t miss it at all. If you don’t have pita, you can dip use veggies or even put it on some toasted bread. There are no preservatives and you can control the amount of salt added. You won’t buy hummus again!

add 2-3 cloves of garlic into food processor/blender

add 1 bunch of parsley (add more or less depending on taste)

drain 1 can of garbanzo beans and pour in food processor/blender

add juice of 1/2 a lemon, salt and pepper

blend

done!

pita bread to make pita chips

tear pita apart and put on electric grill till crunchy or bake for 9 mins @400 degrees

dip and eat! 🙂

Or eat it with some crusty bread.

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