- 1 cup fresh basil leaves
- 1 garlic clove, crushed
- 1 tablespoon pine nuts
- 1 cup plain Greek yogurt
Assorted raw veggies to dip: baby carrots, zucchini, sticks, cherry tomatoes, bell pepper chunks, etc.
- Place basil leaves, garlic and pine nuts in food processor. Process until a paste-like consistency.
- Add yogurt and blend until smooth. Pour into serving bowl with lid and chill.
Makes 8 servings. Serve with assorted raw vegetables.