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Add a photoI love sauces. They’re a quick and easy way to make simple grilled meats and vegetables extra special, and for me, a good sauce can take any wrap or sandwich to moreish levels.
Ingredientes
- Ingredients
- FOR THE PESTO:
- ¼ cups Pine Nuts
- 3 cups Fresh Cilantro
- 4 cloves Garlic, Peeled
- 1 pinch Salt And Pepper, to taste
- ⅔ cups Parmesan Cheese, Shredded
- ⅓ cups Extra Virgin Olive Oil
- FOR THE YOGURT SAUCE:
- ½ cups Cilantro Pesto (recipe Included)
- ½ cups Plain Greek Yogurt
Direcciones
- Preparation Instructions
- For the pesto:
- 1. Heat a skillet over high heat and lightly toast pine nuts (about 1 minute in the pan, stirring them constantly so that all sides get a bit of color). Remove from heat and let cool for 10 minutes or so.
- 2. In a food processor, combine toasted pine nuts, cilantro, garlic, salt and pepper, and Parmesan and pulse to give it a rough chop.
- 3. With the food processor running, stream in olive oil 1 tablespoon at a time until pesto has come together. You may not need all of the olive oil—stream it in until your pesto is the consistency you want, and feel free to add additional oil if you want a thinner sauce!
- 4. Serve immediately or keep in the fridge for up to a week. I like to serve this sauce over fish, chicken, pasta, or tacos. The possibilities are endless!
- For the yogurt sauce:
- Combine pesto and yogurt and mix well. That’s it! Enjoy over poultry, seafood, salads or tacos!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 8 servings | |
| Calories 34 | |
| Calories from Fat 23 | 68% |
| Total Fat 2.75g | 3% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 29mg | 1% |
| Potassium 75mg | 2% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.89g | 1% |
| Protein 1.17g | 2% |
