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Pesto Greek Yogurt Dip

October 25, 2018

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360g Epigamia Natural Greek Yogurt

15 fresh basil leaves

6 garlic cloves

2 tbsp olive oil

1 tbsp Parmesan cheese (grated)

1 tbsp Pine nuts (roasted)

1 tsp red chilli powder

1 tsp salt

2 tsp black pepper powder


1Heat a dry pan and then roast the pine nuts in it till they are brown and set them aside

2Roughly chop the basil leaves and then put them in a grinder with garlic, olive oil, Parmesan cheese and roasted pine nuts

3Grind it into a semi-smooth pesto and set aside

44. In a bowl, add the Epigamia Greek yogurt, pesto, red chilli powder, salt and black pepper, mix well

5Chill it in the fridge for some time and then serve with crackers, vegetable sticks or as spread on a toast.