|Olive oil||1 Tablespoon|
|Garlic clove||1 Large, minced or crushed through press|
|Loosely packed fresh basil||16 Ounce (4 Cups)|
|Plain low-fat yogurt||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||2 Ounce (Plus More For Topping If Desired)|
|Black pepper||1⁄4 Teaspoon|
1. Combine the oil and garlic in a small heavy skillet and let sizzle over low heat for about 1 minute, until softened but not browned. Remove from the heat and let cool slightly.
2. Rinse the basil leaves and drain them well. Pat dry on paper towels. In a food processor or blender, combine the basil, garlic-oil mixture, yogurt, sour cream, Parmesan, salt and pepper; process to a puree. Toss each 1/4 cup of pesto with 3 ounces dried pasta, cooked al dente. Serve at room temperature over the hot pasta.