Pesto Yogurt Dip Recipes

PESTO-YOGURT SAUCE

Steps:

• In a small bowl, mix together pesto and yogurt. Season with salt and pepper.

PESTO-YOGURT PRETZEL DIP

Steps:

• Mix 1 1/2 cups plain yogurt and 1/2 cup pesto in a bowl. Top with a pinch of red pepper flakes. Serve with pretzel sticks.

GREEK YOGURT PESTO DIP

Steps:

• First, prepare the Kale Cilantro Pesto recipe.
• In a medium bowl, combine the Plain Greek Yogurt with the Kale Cilantro Pesto.
• Stir until the mixture is well combined.
• Season, to taste, with additional salt and pepper if desired.
• Cover with plastic wrap and chill in the refrigerator for approximately 20 minutes.
• This may be prepared up to a day in advance and refrigerated if desired. Simply, stir prior to serving.

PESTO YOGURT DIP

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.

3-INGREDIENT PESTO YOGURT DIP

Steps:

• In a bowl, stir together the yogurt, pesto and salt.
• Serve with raw vegetables, crackers and/or pita chips.

PASTA WITH YOGURT PESTO

Steps:

• First make the pesto. Place the walnut pieces, garlic, lemon zest and herbs in a food processor and blend until finely chopped.
• Gradually add the yogurt to form a smooth sauce. Season with a little black pepper. Chill in the fridge until required. This will keep covered in the fridge for up to 2 days.
• Trim the asparagus tips. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions.
• Five minutes before the end, heat a large frying pan and add the chilli flakes, bouillon powder and water. Stir to dissolve the powder then toss in the asparagus tips and saute for 3-4 minutes.
• Drain the spaghetti and tip into the frying pan with the lemon juice. Pour over the pesto sauce and toss thoroughly.
• Serve immediately with lemon wedges and salad. For additional flavour you could sprinkle over a little freshly grated parmesan cheese.

CILANTRO LIME PESTO, DIP, DRESSING, AND MAYO

Steps:

• Pesto Directions: Process in a food processor until the cilantro and garlic are finely chopped.
• Dip, Mayo, & Dressing Directions: Whisk ingredients listed for any of the recipes together until smooth.

PESTO WITH YOGURT

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.

EASY YOGURT PESTO DIP

Steps:

• directionsStep 1Mix together all of the ingredients in a small bowl. Refrigerate for one hour, for the flavors to meld, before serving.

SHELLY'S PESTO FETA YOGURT DIP

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.

CABOT PESTO GREEK YOGURT SAUCE

Steps:

• COMBINE the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. SLOWLY add the olive oil, with the food processor running on low to medium speed, and blend until the pesto mixture is smooth and well blended.Transfer the pesto to a large bowl and season with the salt and pepper to taste. Stir in the cheeses and then add the yogurt and blend well. Refrigerate for 1 hour before serving. To see more Farmers' Legacy Recipes click here.