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Basil Dill Cream Sauce
From: Carol
Date: Sun Jan 2, 2000 2:07am
I got the original recipe from a book called "Herbal Vinegars" by Maggie Oster. I have made it twice now (LOVE IT)and have changed it some (use crushed red pepper instead of red pepper sauce and added dill when served with fish). Serve over pasta, steamed vegetables, or grilled chicken or fish. I think it is great on long grain wild rice too.
Yield: 2 1/2 cups
- 8 oz. low-fat cream cheese at room temperature
- 1 cup pine nuts, toasted
- 1 cup fresh basil
- 1 cup fresh parsley
- 1/2 cup Parmesan Cheese
- 1/4 cup basil white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup plain nononfat yogurt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 cup fresh dill (best used when served w/vegetables or fish)
For a richer sauce use regular cream cheese and regular yogurt. In a blender or food processor, combine all ingredients and process until smooth. Serve immediately or refrigerate and bring to room temperature before serving.