View do jour, June 15 2019
This recipe for basil yogurt sauce is from “Season Big Flavors, Beautiful Food” by Nik Sharma, a beautiful book with great recipes. Sharma also has a website A Brown Table, http://www.abrowntable.com/, and a blog at http://www.abrowntable.com/home.
We came into a great deal of cut basil from a friend who was going to be away from home for several days and had lots of basil in her garden getting ready flower. We were in a similar situation a few years back and took advice from some online source to cut the basil back severely and give it away. The cut basil grows back in time in a relatively short time, ready for you to enjoy when you return form your trip.
Basil yogurt sauce uses a cup of leaves and is delicious as an accompaniment to vegetables, on eggs, or as a dip. In his cookbook, Sharma uses this with sweet potato fries, The recipe that follows is as I made it.
Ingredients:
- 1/4 cup full fat organic yogurt
- 1 cup fresh basil leaves
- 1 shallot
- 1/2 ripe avocado
- juice of 1/2 lime
- 4 black peppercorns
- 1/2 teaspoon fine sea salt
Method:
Combine all ingredients in a food processor and combine until smooth. You can add a little bit of water to thin the sauce. If you plan ahead, which I didn’t do this morning, refrigerate for a couple of hours before use.
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