Pesto dips

• 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.