This recipe is very easy

Pesto labneh sauce

Name: Pesto labneh sauce
Prep time: 10 minutes
Total time: 10 minutes +
Yield: about 250 ml (1 cup)
Ingredients: 1 cup 250 ml fresh parsley leaves; 1 cup 250 ml fresh basil leaves; 1/4 cup 60 ml freshly grated Parmesan cheese; 3 tbsp. 45 ml pine nuts; 1 tbsp. 15 ml lemon juice; 3 tbsp. 45 ml olive oil; 3/4 cup 180 ml labneh or Greek yogurt (5%); Salt and freshly ground pepper, to taste

10 minutes Prep time about 250 ml (1 cup) servings

Ingredients

1 cup 250 ml fresh parsley leaves
1 cup 250 ml fresh basil leaves
1/4 cup 60 ml freshly grated Parmesan cheese
3 tbsp. 45 ml pine nuts
1 tbsp. 15 ml lemon juice
3 tbsp. 45 ml olive oil
3/4 cup 180 ml labneh or Greek yogurt (5%)
Salt and freshly ground pepper, to taste

Preparation

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.
In a bowl, combine labneh and pesto. Season with salt and pepper. Refrigerate until ready to serve.
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

Pesto labneh sauce

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