• 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
www.yum-o.org.

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