Pesto Yogurt Sauce Recipes

BASIC PESTO SAUCE

Steps:

• Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
• Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
• Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.

PESTO-YOGURT SAUCE

Steps:

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

BASIC YOGURT SAUCE

Steps:

• In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

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.

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.

YOGURT PESTO DIP

Steps:

• Add the yogurt and pesto to a medium bowl and stir until fully combined. Add salt and pepper to taste.

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.

PASTA WITH SUNDRIED TOMATO PESTO YOGURT CREAM SAUCE

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.

PESTO YOGURT ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees. On a cutting board, sprinkle 1/4 teaspoon coarse salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a paste. Transfer garlic paste to a large glass bowl and whisk in 1 tablespoon oil, pesto-yogurt sauce, and ground pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour or up to overnight.
• Arrange chicken, skin side up, on a foil and parchment-lined rimmed baking sheet. Bake until skin is crisp, and chicken is cooked through, 25 to 30 minutes.

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.