Instructions: Mince garlic and mash to a paste with salt. In a food processor puree garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, for up to 5 days.

This recipe yields 1 1/3 cups.

Yield: 1 1/3 cups

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