This recipe from Gourmet magazine is published on Epicurious.com. It is obviously not one of the weight-loss recipes, but I thought it was a wonderful concept. I will be modifying it to reduce the calories using the techniques from FatFreeVegan which eliminate the cheese and the oil.
Remarks from the recipe originator – “Mix fresh pesto with yogurt, and the pesto will not turn brown over time as it ordinarily does. 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.”
- 2 garlic cloves
- 1/2 teaspoon salt
- 2 cups packed fresh basil leaves
- 1/2 cup walnuts
- 1/3 cup freshly grated Parmesan
- 1/2 cup extra-virgin olive oil
- 1/4 cup plain yogurt
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.