Serves 2-3 cups
Ingredients
- ½ cup mayonnaise
- 1 cup Greek yogurt
- 1 oz. (weighed) fresh basil leaves, finely chopped (if you do not have this much available, add a little more pesto)
- 2 tablespoons shallot, minced
- 2 tablespoons basil pesto
- ¼ cup white wine vinegar
- 1 tablespoon agave syrup
- 1 teaspoon dijon mustard
- pinch of kosher salt & coarse black pepper
Directions:
- Prepare the basil and shallots as outlined in ingredients. For ease and efficiency, you can also place these 2 ingredients in a blender with the white wine vinegar to make a liquid
- Measure and combine the ingredients in a mixing bowl and mix with a wire whisk until thoroughly combined.
- Transfer to an airtight container and refrigerate. I find that it keeps for about one week.
-This is an adaptation of the recipe used by Paner and I find it’s directly comparable