My love for pesto is fairly new. For the longest time I thought all pesto had pine nuts (which I do not enjoy) so I avoided it all together. Eventually I was introduced to walnut pesto and fell in love with the rich, earthy, nutty flavors.
Adapted from Jane Salzfass’s Spaghettini with Yogurt Pesto recipe featured in Great Meals in Minutes, pasta menus this yogurt pesto makes a great dip, sauce, or marinade and is perfect for sweltering summer nights when you can’t face turning the oven on.
You will need: 2-3 cloves garlic, 1/4 – 1/2 cup walnuts, 1/4 teaspoon salt, 1/4 cup olive oil, 1/3 cup plain Greek yogurt, 1 1/2 – 2 cups fresh basil leaves (firmly packed), black pepper (to taste) – food processor
To Make: mince cloves of garlic in food processor (if using minced garlic skip this step). Add walnuts, salt, and olive oil to the minced garlic and blend in food processor until you’re left with a smooth paste. Slowly add Greek yogurt and fresh basil to the walnut paste mixture in the food processor and blend until well combined and bright green. Add salt and pepper to taste and chill covered in the fridge for an hour before enjoying.
mince garlic in food processor add walnuts, salt, and olive oil to minced garlic and blend in food processor until smooth. *(If I’m making pesto dip/spread I’ll keep this mixture a little bit chunky as opposed to blending it smooth when I plan to use it as pasta sauces)*add Greek yogurt slowlyadd basil leaves to yogurt mixture and blend until smoothWhile you can enjoy it immediately I’ve found that it’s best after its had some time to chill in the fridge (about an hour or so).
Every time I make this quick and easy pesto recipe I find another way to use it. Last night we had burgers with tomato, mozzarella, and a dollop of pesto and before I left for work this morning I put a couple of chicken breast in with the rest of the pesto to marinade so tonight we’ll be having grilled pesto chicken Caesar salads tonight.