Pesto with Yogurt
"In your September 1997 issue, page 146, you answered a reader's inquiry about why pesto discolors," says Al Herron of Prescott, Arizona. "You offered a traditional solution, but I believe there is a better one: Mix fresh pesto with yogurt, and the pesto will not turn brown over time as it ordinarily does. (For many years I used the olive-oil-on-top trick with limited success.) I have kept leftover pesto mixed with yogurt in the refrigerator for several days with no discernible change in color or flavor. The proportion can vary — as little as one part yogurt to eight parts pesto, or as much as you like for flavor."
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/3 cups, enough to sauce 1 pound of pasta
Italian
Condiment/Spread
Sauce
Garlic
No-Cook
Quick & Easy
Parmesan
Basil
Walnut
Gourmet
Arizona
- 1/2 teaspoon salt
- 1/4 cup plain yogurt
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves
- 1/2 cup walnuts
- 1/3 cup freshly grated parmesan
- 2 cups packed fresh basil leaves
- Carbohydrate 3 g(1%)
- Cholesterol 13 mg(4%)
- Fat 48 g(75%)
- Fiber 1 g(3%)
- Protein 7 g(15%)
- Saturated Fat 9 g(44%)
- Sodium 240 mg(10%)
- Calories 469
Preparation 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.
Preparation 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.
