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Light Pesto

Diet.Chef's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Basil

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