Creamy Broccoli Pesto Pasta with Grilled Chicken

For Pesto:

Ingredients:
2 cups (about 7 ounces) steamed broccoli florets, cooled to at least room temperature
1-1/2 cups “16 large basil leaves (about 1/3 cup packed)
4 medium cloves garlic, roughly chopped
2 tablespoons all-natural, freshly grated parmesan cheese
2 tablespoons all-natural low-sodium vegetable broth
2 teaspoons extra virgin olive oil
3/4 teaspoon sea salt
Freshly ground black pepper, to taste

Instructions:

Add the broccoli, basil, garlic, and parmesan to the bowl of a food processor fitted with a chopping blade. Pulse several times until the ingredients are finely chopped. Pause the food processor to scrape down the bowl and add the broth and oil. Process until the mixture is finely chopped and somewhat smooth (it should resemble a traditional basil pesto). Spoon the broccoli mixture into a medium glass or plastic bowl. Add the yogurt and salt and stir until well combined. Season with pepper. Use immediately or store in an airtight plastic container for up to 2 days.

*Make sure your steamed broccoli is well drained before you process it, otherwise it will water down the pesto.

Makes 8 servings. Each (about 1/4 cup) serving has: 46 calories, 5 g protein, 4 g carbohydrates (less than 1 g sugar), 2 g fat, trace saturated fat, 1 mg cholesterol, 1 g fiber, 184 mg sodium

Layer pesto on pasta, of choice and serve with a size of grilled chicken.


Edit** I just noticed in the directions it says add the yogurt, but every link I've clicked on yogurt is not in the ingredients list. I'm not sure how much or if it's even necessary. Anyone have any idea?