Creamy Pesto Dip
Two minutes is all it takes to make this delicious dip! Rach also offers more terrific two minute dips: Rosemary White Bean Dip and Green Goddess Dip. Serve with whole grain crackers, pita chips or cut veggies.
- 2 cups basil
- 1 clove garlic, cracked away from skin
- 1/4 cup pine nuts
- 1 cup grated Parmigiano Reggiano cheese
- 1/4-1/3 cup extra virgin olive oil (EVOO)
- 1 cup Greek-style yogurt
- Salt and coarse black pepper
In a food processor, add the basil, garlic, pine nuts and Parmigiano Reggiano cheese. Process the ingredients and add in the EVOO in a slow and steady stream. Remove the pesto to a large serving bowl and stir in the yogurt. Season with salt and pepper, to taste.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit