Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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.

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Recipe Summary

Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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