Dips and Spreads <back to
..........................................................
Pesto Yogurt Dip
Ingredients
(makes approximately 1 kg of dip):
• 6 cloves garlic, peeled and coarsely chopped
• 65g chopped parsley
• 65g chopped basil
• 130g pine nuts
• 75ml (5 tablespoons) olive oil
• 2 ½ teaspoon Dijon mustard (optional)
• 640g drained (8-10 hours) FreshYo yogurt
(or use 'Greek' FreshYo yogurt)
• Freshly ground black pepper
• Extra pine nuts and parsley to garnish
Place the garlic, parsley, basil, pine nuts, oil, mustard (if using) and pepper in a food processor. Process until the mixture forms a paste.
Transfer to a serving bowl and stir in the drained yogurt. Garnish with the extra pine nuts and parsley.
VARIATION
Replace pine nuts with fresh walnuts for an equally delicious flavour.
NOTE
Use ready-made Pesto if preferred.
|
Typical Nutritional Values
|
|||
| Units |
Per 100g Portion
Using Natural Yogurt |
Per 100g Portion
Using Reduced Fat Yogurt |
|
| Energy | kJ kcal |
1099
262 |
1031
246 |
| Protein | % |
7
|
8
|
| Fat | % |
22
|
19
|
| Sat Fat | % |
5
|
3
|
| Carbohydrate | % |
9
|
11
|
| Sugar | % |
9
|
11
|
| Calcium | mg/100g |
221
|
255
|
| Sodium | mg/100g |
53
|
61
|
| Fibre | % |
1
|
1
|