1/4 cup (60 grams) plain full-fat Greek yogurt
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed
Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform. Taste and adjust the seasoning if necessary. You can add more water if you want to make the sauce a little thinner. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
From Season by Nik Sharma
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