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This recipe is very easy

Pesto labneh sauce

10 minutes Prep time 1 cup (250 ml) servings



  1. In a small food processor, pulse parsley and basil with Parmesan, pine nuts and lemon juice until chopped. Continue to pulse, drizzling in olive oil until combined.
  2. In a bowl, combine labneh and pesto. Season with salt and pepper. Refrigerate until ready to serve.
  3. Delicious on your Quebec pork burgers and for dipping fries and veggies.

Nutritional value per serving

  • 250 calories
  • 6 g of protein
  • 22 g of fat
  • 8 g of carbohydrates
  • 1 g of fibre
  • 3 g of sugar
  • 194 mg of sodium
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