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.