Creamy Basil Pesto
I’ve said it before, I’ll say it again. The reason so many people find restaurant food more delicious than homemade food is seasoning and sauces. It helps that there’s no clean up or dishes, but that’s a dream for another day. My go to sauces are an herby olive oil based sauce or a garlicky yogurt sauce. It dawned on me one day that I could combine the savory basil notes of classic pesto with the tart and creamy goodness of yogurt and my new favorite sauce was born. Don’t be afraid to lather it on thick, it’s full of protein and antioxidant packed herbs and garlic.
Ingredients:
Makes 8 servings
2 cups fresh basil leaves and stems
½ cup greek yogurt
2 cloves garlic
juice of 1 lemon
2 tablespoons parmesan cheese
salt and pepper to taste
Directions:
Put all ingredients in a high speed blender or food processor and blend until fully combined. Store in an airtight container for up to a week and eat on everything!
