Mixed Herb Pesto Dip

Serving: 1 petit pot

Ingredients

3 Tbsp (45 mL) Riviera Sour Cream

4 Tbsp (60 mL) Riviera Plain Yogurt

1 Tbsp (15 mL) Mixed Herb Pesto (see recipe below)

1 pinch Maison Orphée Sea Salt

Preparation

Mix all the ingredients together. Keep in the refrigerator for 4 days.

 

Mixed Herb Pesto

Serving: 1 petit pot

Ingredients

2 cups (500 mL) Fresh flat parsley

1 cup (250 mL) Fresh tarragon

1 cup (250 mL) Fresh cilantro

1 branch Fresh dill

2 Tbsp (30 mL) Toasted sliced almonds

1 Tbsp (15 mL) Riviera Grated Parmesan

2 Tbsp (30 mL) Maison Orphée Olive Oil Delicate

2 Tbsp (30 mL) Maison Orphée Olive Oil Peppery-Spain

Preparation

Place all ingredients in a blender. Pulse until desired texture. Put the pesto mix in a petit pot and freeze. To make your recipes, collect the required amount directly from your frozen petit pot.