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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.

  • Yield: Makes 2 cups

Source: Everyday Food, June 2010


  • 1/2 cup Basic Basil Pesto
  • 1 1/2 cups low-fat Greek yogurt
  • Coarse salt and ground pepper


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

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