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Labneh Pesto

Small dip bowl of Labneh Pesto Sauce
INGREDIENTS
  • 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
INSTRUCTIONS
  • 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.
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