Yogurt & Feta Sauce
Created by maDonna on January 21, 2016
- Servings: 7
- Prep Time: 10m
- Cook Time: 0m
- Recipe #22611
Ingredients
- 3 cups loosely packed fresh basil leaves (divided)
- 2 garlic cloves, minced
- 4 tablespoons olive oil (extra virgin)
- 1 cup plain yogurt (full-fat Greek yogurt)
- 5 ounces feta cheese (crumbled)
- 1/4 teaspoon kosher salt
- Pepper
How to Make
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Step 1: Finely chop 1 cup of the basil leaves. Set aside.
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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.
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Step 3: In a food processor, combine the blanched basil leaves with the garlic and olive oil until very finely chopped. Season with pepper.
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Step 4: Serve warm or cold as you desire.
Nutritional Facts
- 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