basil-dip
Classic homemade pesto stirred into yogurt for a quick seasonal dip
Ingredients
Pesto
1 garlic clove, finely chopped
Large bunch basil leaves
50g pine nuts, lightly toasted
25g parmesan cheese, grated
Virgin olive oil
Salt & pepper
Lemon juice
170g Rachel’s Low Fat Natural Bio Live Yogurt
Serves 4-6
Preparation time 10 minutes
Method
1.The easiest way to make this dip is using a mini chopper or a mortar & pestle . Take the garlic and basil leaves and pound or blitz until a paste is formed.
2.Add the pine nuts and parmesan cheese, stream in some olive oil –you want the sauce to bind but be soft and smooth.
3.Season with salt & pepper and squeeze in the juice of one lemon. Reserve and pour the sauce into a clean jar or container and keep in the fridge . The sauce will keep for up to 2 weeks.
4.Take the pesto sauce and stir into the yogurt, mix well, taste, season, add a little more lemon juice if required.
5.Serve with bread chips or crudités.Try: the dip as a salad dressing, use over your favourite leaves
Per Serving: 58cal, Protein 2.6g, Carbs 2.3g, Fat 4.1g, Sat Fat 1.0g, Fibre 0.3g, Sugar 1.9g, Salt 0.0g
Cost Per Serving: £0.23p
Tagged in Recipes