Makes about 1 1/2 cups
1/2 c. pesto
1/2 c. yogurt
1/4 to 1/2 c. water
freshly ground sea salt and black pepper
Place all the ingredients in a 1-pint Mason jar and shake to combine well, or whisk them together in a small bowl. Start with 1/4 cup water and add up to 1/4 cup more, or until desired consistency is reached. Season to taste with salt and pepper. This weill keep in the refrigerator for a week or so.
Use it on salad or drizzle on tomatoes. You can even omit the water and use it as a dip for raw veggies.
Recipe from Simply Sugar & Gluten-Free by Amy Green