Yogurt & Feta Sauce

10m
Prep Time
0m
Cook Time
10m
Ready In


"A tangy cheese sauce that's light but creamy. It's wonderful served over warm pasta. It's also great poured over cooked chicken breasts or salmon, or used as a salad dressing for leafy greens, beans and/or grains. There's enough sauce for about 3/4 pound pasta. Makes 2 cups"

Original is 7 servings

Nutritional

  • Serving Size: 1 (86.7 g)
  • Calories 176.2
  • Total Fat - 14 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 15.7 mg
  • Sodium - 297.6 mg
  • Total Carbohydrate - 4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 3.1 g
  • Protein - 9 g
  • Calcium - 311.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Finely chop 1 cup of the basil leaves. Set aside.

Step 2

Bring a small pot of water to a boil. Add the remaining 2 cups of the basil leaves and blanch for 20 seconds. Drain, then immediately rinse the basil leaves in cold water or drop into a bowl of ice water. Gently hand-squeeze the basil leaves to remove as much moisture as possible. Roughly chop the leaves.

Step 3

In a food processor, combine the blanched basil leaves with the garlic and olive oil until very finely chopped. Season with pepper.

Step 4

Serve warm or cold as you desire.

Tips


No special items needed.

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