This light and fresh dip is so easy to make. Serve with flatbreads and grilled vegetables.
Serves 4Products used:
MasterClass Stainless Steel 20.5cm Fine Mesh Sieve
Ingredients:
300ml greek yoghurt
1 tsp salt
1 tbsp toasted pine nuts
1 tbsp olive oil
100ml green pesto
Flatbreads, to serve
Method:
Strain your yoghurt through a sieve overnight- this takes all the water out of the yoghurt.
Add the salt to the yoghurt.
Spread the yoghurt on a plate and add the pesto on top of the yoghurt. Drizzle the olive oil over the top and add the toasted pine nuts.
