"It is possible to obtain that rich, creamy texture and distinctive basil-and-pine nut flavor of pesto by using plenty of fresh basil, low-fat ricotta and yogurt, and a bit of blue cheese. The pale green of the sauce provides a stunning contrast when served over fettuccine and along side a fresh tomato salsa." --CL Reader
1 garlic clove
1 cup fresh basil leaves
1/2 cup light ricotta cheese
1/2 cup plain nonfat yogurt
1/2 cup (2 ounces) crumbled blue cheese
2 teaspoons sherry vinegar
1/4 teaspoon pepper
2 tablespoons pine nuts
1 (9-ounce) package fresh fettuccine
Fresh basil leaves (optional)
How to Make It
Place the garlic in a food processor, and pulse 2 to 3 times. Add basil and the next 5 ingredients (basil through pepper); process until smooth. Stir in pine nuts.
Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sauce in a large bowl; toss well. Garnish with fresh basil, if desired.
Really easy to make and the flavor was good, but it got really gummy immediately. I wish I’d save some pasta water. I only had full fat ricotta and yogurt so maybe that thickened it too much (although it wasn’t thick at all before mixing with the pasta). I used slivered almonds instead of pine nuts and they were a great substitute.
This was SOOOOOO easy to make and it's delicious! Loved it. It's also a very versatile sauce that works great with pasta, or over chicken, or shrimp... also, I think it would be great as a dipping sauce for veggies. A definite repeat!
This is easy and delicious. I used regular (not nonfat) yogurt and also homemade ricotta (which isn't that hard to make). I think this dish could use more pine nuts, though. Anyway, it's an attractive dish that won't take you forever to make. And it might be even more visually appealing if you use red basil!
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