Name: Pesto Parmesan Peppercorn Dressing {Low fat}
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup nonfat Greek yogurt; 1 teaspoon pesto (I used my Mixed Herb Pesto); 1 Tablespoon olive oil; 1 – 2 Tablespoons low fat milk; 1/4 teaspoon salt; 1/4 cup finely shredded parmesan cheese; 1 teaspoon champagne or other white wine vinegar; 1/4 – 1/2 teaspoon fresh ground black pepper (or more, to taste)

Ingredients

Scale

1/2 cup nonfat Greek yogurt
1 teaspoon pesto (I used my Mixed Herb Pesto)
1 Tablespoon olive oil
1 – 2 Tablespoons low fat milk
1/4 teaspoon salt
1/4 cup finely shredded parmesan cheese
1 teaspoon champagne or other white wine vinegar
1/4 – 1/2 teaspoon fresh ground black pepper (or more, to taste)

Instructions

In a small bowl, gently whisk all ingredients together until smooth. Add more black pepper if desired. Use as a salad dressing or dip for veggies. Refrigerate leftovers in an airtight container.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

Serving Size: 2 - 4 Tablespoons