Green Chile Pesto with FAGE Total Greek Yogurt

Less than 15'

1 packed cup fresh flat-leaf parsley leaves

1 large poblano pepper, roasted, peeled, seeded and chopped

1 small jalapeño pepper, roasted, peeled, seeded and chopped

1 clove garlic, coarsely chopped

2 tbsp pine nuts

2 tbsp Parmigiano-Reggiano cheese

¼ cup extra virgin olive oil

1 tsp honey

Kosher salt and freshly ground black pepper

2 cups FAGE Total 2%*

½ cup coarsely grated English cucumber, patted dry on paper towels

2 cloves garlic, chopped to a paste

¼ cup fresh dill fronds, chopped

Finely grated zest of 1 lemon

Baked pita chips

  1. Combine parsley, poblano, jalapeño, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the cheese, oil, honey, and salt and pepper, and blend until smooth.
  2. Whisk together the yogurt, cucumber, garlic, dill and lemon zest, and season with salt and pepper. Put in a decorative bowl and swirl some of the green chile pesto into the yogurt.

    <br> <br>*Note: This recipe can be made with either FAGE Total 0% or FAGE Total 2%.
Back to top