The Yoghurt sauce (2)
Instructions
Whisk together parsley, garlic, capers, a little olive oil, 2 tablespoons yogurt.
Stir well with a whisk the mixture to the rest of the yoghurt by adding salt, pepper, chopped Basil.
It is a delicate and light summer sauce that can accompany good raw vegetables, potatoes or boiled carrots, boiled fish.
Ingredients and dosing for 4 persons
- 250 g of whole yoghurt
- 1 handful of wild capers
- Parsley
- Neapolitan basil
- Garlic
- 1 thread of olive oil extra virgin
- Sea salt
- Pepper