Basil Dip

Prep Time: 10 minutes

Cook Time:

Yields: 4-6 servings

Description Edit

Ingredients Edit

  • 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

Note: Parmesan is never vegetarian, it always includes calf's rennet which is a meat product. If you're a strict vegetarian or if you're cooking for a strict vegetarian you need to substitute a different type of cheese of look for a different recipe. See Cheeses that aren't vegetarian for more.

Directions Edit

  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.
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