- 2 garlic cloves
- ½ teaspoon salt
- 2 cups packed fresh basil leaves
- ½ cup walnuts
- ⅓ cup freshly grated Parmesan
- ½ cup extra-virgin olive oil
- ¼ cup plain Labneh
- Mince garlic and mash to a paste with salt.
- In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth.
- Add yoghurt and combine well.
- Pesto keeps, its surface covered with plastic wrap, chilled.