Jalapeno Pesto /Yogurt Dipping Sauce

By jenlin

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
• 3 medium zucchini, cut into 1-inch-thick rounds
• Canola oil, for brushing
• Kosher salt and freshly ground black pepper
• Olive oil, for drizzling

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

For the jalapeno yogurt dipping sauce: 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. Use as pesto sauce or swirl the pesto into the yogurt and set aside.