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