Pesto with Yogurt

Ingredients

• 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

Instructions

1. Mince garlic and mash to a paste with salt.
2. In a food processor puree garlic paste, basil, walnuts, Parmesan, and oil until smooth.
3. Add yogurt and combine well.
4. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.