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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I love pesto but since there is so much oil in it, I needed to find a way to make it low fat so I could eat it more often. In comes yogurt! I replace most of the olive oil with non-fat yogurt and presto!....pesto flavor without the fat. I hope you enjoy. Ingredients:
1 3/4 cups fresh basil leaves |
1/4 cup fresh parsley (you could use all basil if you like) |
1/3 cup parmesan cheese |
1/3 cup pine nuts |
1/4 cup nonfat yogurt |
2 medium garlic cloves, smashed (or 1 large) |
1 tablespoon olive oil |
pepper (to taste) |
salt (optional) |
Directions:
1. In a food processor add smashed garlic, pine nuts, parmesean cheese (and salt if using) and blend.
2. Add basil, parsley, pepper and blend.
3. Add yogurt and oil and blend until smooth.
4. Place in airtight container or glass jar then into the fridge.
5. Note: If you can let sauce refrigerate for a few hours before using, the flavors will intensify and be even tastier.
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