Pesto With Yogurt Food
3-INGREDIENT PESTO YOGURT DIP
When you're looking for an easy appetizer or snack this 3-Ingredient Pesto Yogurt Dip does the trick! 55 calories and 1 Weight Watchers Freestyle SP
Provided by Dara Michalski | Cookin' Canuck
Categories Appetizers Appetizers For Entertaining
Time 5m
Number Of Ingredients 3
Steps:
- In a bowl, stir together the yogurt, pesto and salt.
- Serve with raw vegetables, crackers and/or pita chips.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 54.9 kcal, Carbohydrate 2.1 g, Protein 3.1 g, Fat 3.7 g, SaturatedFat 0.6 g, Cholesterol 2.9 mg, Sodium 145.8 mg, Fiber 0.5 g, Sugar 0.7 g
PESTO YOGURT DIP
Use this herby dip to anchor a tray of what we call Snack Dinner. Surround it with lots of fresh vegetable dippers, seasonal fruit, sliced cheese, olives, nuts, and a little meat.
Provided by Ann Taylor Pittman
Time 8m
Yield Serves 8 (serving size: 1/4 cup)
Number Of Ingredients 7
Steps:
- 1. Place garlic clove in a mini food processor; process until finely chopped. Add basil; pulse until finely chopped. Add yogurt, buttermilk, and salt; pulse until well combined. Add cheese; pulse just until combined. Sprinkle dip evenly with chives, if desired.
Nutrition Facts : Calories 68, Carbohydrate 3 g, Fat 3 g, Fiber 0.0 g, Protein 7 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 3 g, UnsaturatedFat 1 g
GREEK YOGURT PESTO SAUCE
1. Cook pasta according to package directions for al dente results. 2. While pasta cooks, prepare sauce. 3. Combine Greek yogurt with pesto. 4. When pasta is
Provided by Shifra Klein
Categories Main, Dinner
Time 20m
Yield 4 Servings
Number Of Ingredients 10
Steps:
- 1. Cook pasta according to package directions for al dente results. 2. While pasta cooks, prepare sauce. 3. Combine Greek yogurt with pesto. 4. When pasta is ready, immediately mix into the Greek yogurt pesto sauce. 5.Serve with grated Parmesan and/or toasted pine nuts. Simple pesto: 1. Process ingredients in a blender or food processor. 2. Store in the refrigerator in a sealed container with olive oil poured on top to maintain freshness and flavor.
Nutrition Facts :
PESTO-YOGURT SAUCE
Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta, or soup. Use it as a sandwich spread or rub under the skin of a whole chicken before roasting.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- In a small bowl, mix together pesto and yogurt. Season with salt and pepper.
Nutrition Facts : Calories 94 g, Fat 8 g, Protein 3 g
YOGURT PESTO DIP
Steps:
- Add the yogurt and pesto to a medium bowl and stir until fully combined. Add salt and pepper to taste.
Nutrition Facts : Calories 87, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 7 milligrams, Sodium 239 milligrams, Carbohydrate 4 grams, Protein 5 grams, Sugar 3 grams
PESTO WITH YOGURT
Provided by Al Herron
Categories Condiment/Spread Sauce Garlic No-Cook Quick & Easy Parmesan Basil Walnut Gourmet Arizona
Yield Makes about 1 1/3 cups, enough to sauce 1 pound of pasta
Number Of Ingredients 7
Steps:
- Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.
SHELLY'S PESTO FETA YOGURT DIP
Make and share this Shelly's Pesto Feta Yogurt Dip recipe from Food.com.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together and let sit for a few minutes in the fridge (pack on ice for a picnic.)
- It's a great dip for beef, fish, chicken, or veggies.
Nutrition Facts : Calories 12.5, Fat 1, SaturatedFat 0.7, Cholesterol 4.2, Sodium 198.1, Carbohydrate 0.2, Sugar 0.2, Protein 0.7
PASTA WITH SUNDRIED TOMATO PESTO YOGURT CREAM SAUCE
This is a healthier version of a cream sauce since it is made with Greek yogurt rather than traditional cream. It is suitable for lunch, dinner or even brunch.
Provided by commercesd
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.
- In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.
- Ladle some reserved pasta water into cheeses to thin it out to make the sauce.
- Once sauce is proper consistency, adjust seasoning.
- Ladle over individual plates of pasta, tossing to coat every strand.
- Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.
- Sprinkle parmesan and fresh parsley on each plate for garnish.
- Serve with fresh salad and bread.
Nutrition Facts : Calories 610.6, Fat 14.7, SaturatedFat 8.5, Cholesterol 41.2, Sodium 391.2, Carbohydrate 89.6, Fiber 3.9, Sugar 6.6, Protein 28.2
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
PESTO-YOGURT ROAST CHICKEN
Marinating chicken in Greek yogurt keeps the roasted meat nice and moist, while basil pesto gives it tons of fresh flavor. You can use store-bought pesto if you're pressed for time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 5
Steps:
- On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Drag the blade at an angle across mixture until a paste forms. Transfer garlic paste to a large bowl and whisk in oil and Pesto-Yogurt Sauce; season with pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour (or up to overnight).
- Preheat oven to 425 degrees. Line a baking sheet with foil, then top with parchment paper. Arrange chicken in a single layer on sheet. Bake until skin is crisp and chicken is cooked through, 25 to 30 minutes, turning halfway through.
Nutrition Facts : Calories 348 g, Fat 20 g, Protein 38 g, SaturatedFat 5 g
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