Description
A creamy pesto dressing made with Greek yoghurt, basil pesto and lemon. Quick, flavour-packed and perfect as a pesto salad dressing or burger sauce.
Ingredients
Units
Scale
- 1 cup (250 g) plain Greek yoghurt, thick and unsweetened
- 1/2 cup (120 ml) basil pesto, store-bought or homemade
- 1 tablespoon (15 ml) lemon juice, freshly squeezed
- 1 tablespoon (15 ml) extra virgin olive oil
- 2 tablespoons (10 g) Parmesan, finely grated
- 1/4 teaspoon Salt, or to taste
Pepper, to taste
Optional (to thin for a more pourable dressing)
- 1 to 3 teaspoons (5 to 15 ml) water, to thin
Instructions
- Stir: Mix yoghurt and pesto until smooth and evenly coloured. It should look thick and creamy.
- Blend: Stir in lemon juice, olive oil and Parmesan until glossy and well combined.
- Adjust: Add water a teaspoon at a time until it reaches your desired thickness. Stop when it drizzles but still coats a spoon.
- Serve: Toss through salad, drizzle over bowls, or spread on wraps and burgers.
- Prep Time: 5
- Category: Condiments
- Method: No-cook
- Cuisine: Italian-inspired