Leafy salsa verde with yogurt in a bowl with veg

Leafy salsa verde with yogurt

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(1 ratings)

Prep: 10 mins no cook


Serves 4 - 6

Pack lots of greens like mint, basil and parsley into this light yogurt dip. It's great for sharing platters served with seasonal, crunchy veg for dipping

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal136
  • fat12g
  • saturates4g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein3g
  • salt0g
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  • ½ small pack flat-leaf parsley
  • ½ small pack basil, plus a few extra leaves to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ small pack mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp white wine vinegar
  • 250g-300g Greek yogurt or labneh

To serve

  • radishes, fennel and chicory



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…


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

  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.

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Comments, questions and tips

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KathyMolan's picture
5th Jun, 2017
quick and easy to make especially if you are growing herbs. Complements the "heavier" dips when offering a variety.
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