Ingredients:

  • 1/2 cup (120g) Greek yogurt
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30g) fresh lemon juice
  • 1/2 cup (125g) basil pesto
  • 1 clove (5g) garlic, minced finely
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1.2g) cracked black pepper

Instructions:

  1. Add the Greek yogurt, lemon juice, and minced garlic to a small mixing bowl. Whisk vigorously until the mixture is smooth and the garlic is evenly distributed.
  2. Spoon in the pesto and slowly drizzle in the olive oil while whisking constantly until the dip becomes a cohesive, velvety cream.
  3. Taste the dip and stir in the salt and black pepper. If the flavor is too heavy, add an extra teaspoon of lemon juice to brighten the profile.