Basil Yoghurt Dip
Ingredients
- 1 cup sweet basil leaves, firmly packed
- 1/4 cup Greek yoghurt
- 1 tbs olive oil
- 2 tbs pine nuts, toasted
Method
- Process basil, pine nuts and oil in a food processor until finely chopped. Add yoghurt and pulse to combine.
- Transfer to a serving bowl. Season. Serve with veggie chips or crackers.
