Pistachio Pesto Yogurt Sauce
Directions
- For the pesto, blend pistachios, basil, parsley, garlic, olive oil, and lemon juice in a food processor until a loose, vibrant sauce forms.
- Add water a tablespoon at a time to reach a drizzleable consistency. Season well with salt and pepper.
- For the yogurt base, stir together yogurt, grated garlic, lemon juice, salt, and white pepper.
- Spread the seasoned yogurt thick across the base of a wide shallow bowl.
- Spoon and swirl the pistachio pesto generously over the top. Halve your soft boiled eggs and nestle them into the yogurt.
- Finish with a drizzle of good olive oil, a scatter of fresh parsley, and flaky salt.
Recipe and images: Speak Healthy To Me
