Aired February 6, 2012
1 3-ounce jar or 1/4 cup pine nuts
1 clove garlic, cracked away from skin
1/2 cup EVOO Extra Virgin Olive Oil, divided
1 teaspoon coarse black pepper
1 cup grated Parmigiano-Reggiano
1 cup Geek-style yogurt
In a food processor, add basil, pine nuts, garlic and Parmigiano-Reggiano. Process ingredients and add in EVOO, about 1/4 cup in a slow and steady stream. Remove pesto to a large serving bowl and stir in yogurt. Season with salt and pepper to taste.