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.
Process garlic in a food processor 20 seconds or until minced. Add basil and next 5 ingredients; process 10 seconds.
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.
" The longer the yogurt is strained the thicker and creamier it will become."
There's no yogurt in this recipe...