Yield
Makes about 1 1/2 cups

Prep: 10 min. When storing, cover the surface of the sauce with plastic wrap to prevent discoloration. It should keep for 1 week in the refrigerator. The longer the yogurt is strained the thicker and creamier it will become.

 

How to Make It

Step 1

Process garlic in a food processor 20 seconds or until minced. Add basil and next 5 ingredients; process 10 seconds.

Step 2

Whisk together 1/4 cup warm water, oil, and vinegar. With processor running, pour oil mixture through food chute in a slow, steady stream, processing just until blended.

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