Pesto dips

Pesto dips


  • 6

    Number of People

  • Cheap


  • Very easy


  • Preparation time

  • Cooking time

  • 4H00

    Rest time


  • 1,5 L of UHT whole milk
  • 125 g of plain yogurt or ferment culture
  • 1 bunch of basil
  • 50 g pine nuts
  • 50 g parmesan cheese
  • 1 tablespoon olive oil


Choose Prog 1.

Combine yogurt (or ferment) with milk, mix together thoroughly with a whisk, and let it cook in the yogurt maker at yogurt preparation mode for 8 hours.

Combine basil, pine nuts, parmesan cheese and olive oil to a paste. Mix with the yogurt. Serve on toast or with crunchy vegetables as appetizers.