If you’re planning on bringing a dish over for a family get-together or a cookout, consider this pesto cheese recipe—it’s easy to make and it can be whipped up in a snap. This particular recipe makes three cups, and it’s best served as a spread on bread, crackers or as a dip for pita chips. Featuring a combination of yogurt, Parmesan cheese, pine nuts and garlic, this yogurt sauce is truly one-of-a-kind and delicious—it’ll definitely be popular as an appetizer for your next party. After trying it out, please rate and review it—we’re eager to receive your feedback on this one! Also check out our Greek Yogurt Substitution Guide and all the great benefits you receive by eating Greek Yogurt.
When making pesto yogurt it’s important to remember to add the basil, garlic, pine nuts and olive oil—that mixture will form the basis of your pesto sauce. For this recipe you’ll need two cups of fresh basil, garlic, olive oil, Parmesan cheese and one ounce of our Cabot Alpine Cheddar or Cabot Seriously Sharp Cheddar (the latter is pretty sharp). You’ll take all those ingredients and add in two cups of Cabot Plain Greek Yogurt, which will make the recipe a bit creamier. Make sure to puree the whole mixture and serve with your favorite chips or bread. Salt and pepper the mixture to your taste as well.
We’re confident that you’ll fall in love with this pesto cheese recipe—it’s rich and flavorful, and it features some of our most popular cheddar cheeses. When combined with some crunchy pita chips, you’ve got a delicious spread that will surely be popular at any event or get-together. Remember, we take pride in the recipes we feature on our site, so we want to make sure that you think highly of all of them—please rate and review this recipe, and share your thoughts and tips on Facebook or Twitter!
2 cups fresh basil
2 cloves garlic
⅓ cup extra virgin olive oil
3 tablespoons pine nuts
1 ounce parmesan cheese, freshly grated (about ¼ cup)
1 ounce Cabot Alpine Cheddar or Cabot Seriously Sharp Cheddar, freshly grated (about ¼ cup)
Freshly ground black pepper
2 cups Cabot Plain Greek Yogurt
COMBINE the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
SLOWLY add the olive oil, with the food processor running on low to medium speed, and blend until the pesto mixture is smooth and well blended.
Transfer the pesto to a large bowl and season with the salt and pepper to taste. Stir in the cheeses and then add the yogurt and blend well. Refrigerate for 1 hour before serving.
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