Yogurt & Feta Sauce
Recipe: #22611
January 21, 2016
Categories: Sauce, Butter Sauces, Cheese, Feta, 5 Ingredients Or Less, Gluten-Free Low Carbohydrate, No Eggs, Vegetarian, Yogurt, Kosher Dairy, more
"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"
Ingredients
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.