• ½ small pack flat-leaf parsley
  • ½ small pack basil, plus a few extra leaves to serve
  • ½ small pack mint
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 250g-300g Greek yogurt or labneh

To serve


  • STEP 1

    Whizz everything, except the yogurt, in a food processor or using a stick blender until it’s the consistency of fresh pesto.

  • STEP 2

    Spoon the yogurt into a shallow serving bowl and spread it out, making swirly indents in the yogurt. Pour the herby dressing on top so it sits in little pools that you can ripple into the yogurt. Top with a few small basil leaves. Serve with crunchy salad vegetables like radishes, fennel and chicory.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating