Learn how to make Pesto-Yogurt Dip, one of Rita's recipes for helping manage gestational diabetes.

Pesto-Yogurt Dip

Ingredients

  • 1 cup fresh basil leaves
  • 1 garlic clove, crushed
  • 1 tablespoon pine nuts
  • 1 cup plain Greek yogurt

Assorted raw veggies to dip: baby carrots, zucchini, sticks, cherry tomatoes, bell pepper chunks, etc.

Directions

  1. Place basil leaves, garlic and pine nuts in food processor. Process until a paste-like consistency.
  2. Add yogurt and blend until smooth. Pour into serving bowl with lid and chill.

Makes 8 servings. Serve with assorted raw vegetables.