Editor's note: continuing on from the Presto Pesto.....
Pesto Yogurt Dip:
(makes 1 cup, serves 6)
In a small serving bowl, combine 1/2 Presto Pesto and 1/2 cup plain whole milk yogurt. Top with chopped basil or flat-leaf* parsley, if desired.
Serve with dippers:
Roasted Cauliflower
Baby Carrots
Tortilla Chips
Store remaining pesto in the refrigerator in a glass jar for up to 5 days.
Leftover Pesto:
Top baked chicken or fish
Drizzle on rice bowls
Spread on baguette slices
Spread on garlic naan*, top with tomato slices*, shredded mozzarella*, and basil* - bake for a mini pizza*
"Sometimes our To Do list has to wait."
Love,
Machete Milletti
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