Sharing recipe for 4 - 6 people, takes only 20 mins; recipe has flat-leaf parsley, basil, mint, olive oil, white wine vinegar, greek yogurt and radish.
Leafy salsa verde with yogurt
Course: Sharing
Servings
4 - 6
servings
Prep time
10 mins
Ingredients
- Flat Leaf Parsley: 1/2 small pack flat-leaf parsley
- Olive Oil: 4 tbsp olive oil
- Mint: 1/2 small pack mint
- Basil: 1/2 small pack basil, plus a few extra leaves to serve
- Greek Yogurt: 250g-300g Greek yogurt or labneh
- White Wine Vinegar: 2 tbsp white wine vinegar
- Radish: radishes, fennel and chicory
Directions
- Whizz everything, except the yogurt, in a food processor or using a stick blender until it's the consistency of fresh pesto.
- Spoon the yogurt into a shallow serving bowl and spread it out, making swirly indents in the yogurt. Pour the herby dressing on top so it sits in little pools that you can ripple into the yogurt. Top with a few small basil leaves. Serve with crunchy salad vegetables like radishes, fennel and chicory.
