Lemon Rosemary Yogurt Pesto Spread 🌿🍋
A creamy, probiotic twist on classic pesto made with fresh basil, rosemary, pine nuts, Parmesan cheese, olive oil, and cultured yogurt. Fresh lemon and rosemary brighten the flavors and make this spread the perfect companion for Lemon Rosemary Sourdough Bread, sandwiches, veggies, and more. Let it sit in the fridge overnight and the better the flavors become.
Equipment
Ingredients
- 2 cloves Fermented Garlic or regular garlic cloves
- 1 cup Pine nuts
- 1 tbsp rosemary minced
- 24 leaves fresh basil about 1 cup
- ¼ cup flat leaf parsley – fresh
- ⅓ cup Strained Yogurt or kefir cheese
- ⅓ cup Parmesan Cheese – preferably Parmigiano- Reggiano
- ½ cup virgin olive oil
- 2 tablespoons lemon juice – fresh
- ½ teaspoon Celtic Sea Salt
Instructions
- In a food processor, process the garlic with a few pulses till finely minced. Add the nuts, basil, and parsley, and pulse again several times.
- Add the strained yogurt and the rest of the ingredients and process until the pesto is well combined.
- Taste and adjust the seasonings if needed. Serve immediately or store in an airtight container in the refrigerator.
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