Jalapeno Yogurt Dipping Sauce

By Cubby

Ingredients

• 8 jalapenos, stems removed
• Canola oil, for brushing
• Kosher salt and freshly ground black pepper
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup grated Parmesan
• 2 tablespoons pine nuts
• 1/4 to 1/3 cup olive oil
• 2 cups nonfat or 2-percent Greek yogurt

Preparation

Step 1

Heat the grill to high. Brush the jalapenos with canola oil and sprinkle with salt and pepper. Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes. Remove to a cutting board.

Halve the jalapenos lengthwise and remove the seeds; leave the skin on. Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and some salt and pepper; pulse until roughly chopped. With the machine running, drizzle in the olive oil until the mixture is smooth and thick. Taste and season as desired. Put the yogurt in a bowl and whisk until smooth. Swirl the pesto into the yogurt.