Am I eventually becoming a geek–a geek in the kitchen?
I absolutely love pesto–the fresh herb, the nutty Parmesan cheese, and the fruity olive oil. Do you?
I think the traditional pesto is a little fattening. Do you?
I believe there’s someway to satisfy my pesto craving without pushing me to the gym. Do you?
yogurt pesto dressing
Makes about 1 cup
1/2 cup plain yogurt or kefir
1 cup firmly packed fresh basil leaves
1 clove garlic
1/4 cup Parmesan cheese
fresh lemon juice from half a lemon
1/4 tsp salt
Use your food processor or blender to bring all the ingredients together until completely blended. If using an immersion blender, roughly chop the basil and garlic before processing.
Store in an airtight container and refrigerate.
After all, this is a dressing, which means that it is not only “thin” on the calories, but also the texture. So, use it as a dressing.
* Replace the Hollandaise Sauce in Egg Benedict by this dressing.
* Use it in a simple spring salad with mixed greens, tomatoes, black olives, and lean protein. Serve with hearty bread.
* Toss cooked whole wheat pasta, vegetables such as asparagus or peas, and the dressing together. Top with toasted nuts.
* Drizzle it on seared fish fillet, chicken breast/thigh, or pork chop (lamb if you like; I’m not into lamb).
Mom called me yesterday, saying that she was making salted duck eggs. She kept on repeating the ingredients and process. I may not really get it until I try someday in the future. Sorry, mom, there is no way for me to find duck eggs right now.
But those eggs do remind me that it’s Easter Day today. Because of the culture, Chinese people do not celebrate this holiday. However, I celebrate it as the official beginning of spring, a vibrant season.