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Greek Yogurt Pesto Pasta Sauce

October 25, 2018

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1 clove garlic, chopped

1 cup fresh basil leaves

½ cup baby spinach

¼ cup walnut pieces

¼ cup grated Feta/Parmesan

½ cup Epigamia Natural Greek Yogurt

Salt and pepper

1 tsp Nut butter(Almond butter adds to the nutty flavour)

1 medium sized Broccoli floret

6-7 baby tomatoes

500 gms fusilli pasta


1Add the pasta to a pot of salted boiling water and cook for about 10 minutes.

2Drain the pasta (save 1/2 cup of the cooking water for later) and run it under cold water to ensure the pasta does not stick together. Set aside.

3In a blender, combine garlic, walnuts, feta, nut butter and 1 tbsp of Greek Yogurt. Blend on high speed.

4Now add Basil leaves, Spinach, remaining Greek Yogurt, Salt and Pepper.

5Blend to form a smooth puree.

6Toss the pasta in some of the pesto sauce. Add the cooking liquid a tablespoon at a time incase the pesto sauce is difficult to mix in.

7Roast some baby tomatoes and steam some broccoli. Add these to your pesto pasta and enjoy!


lona Dsouza