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