Low carbGluten-freeVegetarian

Greek Yogurt Pesto

Name: Greek Yogurt Pesto
Prep time: 5 min
Total time: 5 min
Yield: 12 tbsp
Ingredients: 125g greek yogurt; 2 1/2 dl packed fresh basil; 2 tbsp parmesan, grated; 1 tbsp pine nuts; 1 clove garlic; 1 tsp olive oil; 1 tbsp lemon juice; a pinch salt; a pinch black pepper

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Basil, parmesan and toasted pine nuts, loosened with Greek yogurt instead of a quarter cup of oil. Thicker than classic pesto, which makes it as good on a sandwich as on pasta.

Per serving (2 tbsp)

Protein

Calories

1.3g

Carbs

2.2g

Fat

12 tbsp5 min0 min

Ingredients

4 ozgreek yogurt
1 cupfresh basilpacked
2 tbspparmesan, grated
1 tbsppine nuts
1 clovegarlic
1 tspolive oil
1 tbsplemon juice
a pinchsalt
a pinchblack pepper

Steps

1
Toast the pine nuts dry in a small pan over medium heat until they smell nutty, about 3 minutes, then tip them straight out of the pan so they stop cooking.
2
Blend the basil, pine nuts, parmesan, garlic, olive oil and lemon juice to a coarse paste.
3
Fold in the yogurt by hand rather than blending it. Blending whips the yogurt thin and the pesto loses its body.
4
Season with salt and pepper.