Basil Yogurt Sauce is a fresh creamy sauce that works with EVERYTHING! Thick and fragrant, this sauce sings with basil and a little garlic!
What can I do with a bunch of basil
If you find yourself with a bunch of fresh basil, the best thing to do is make this sauce!
Using a simple combination of ingredients, the basil gets chopped in the food processor and runs through the yogurt with delicious expertise.
What is yogurt sauce made of
Yogurt sauce is made of a combination of simple ingredients, like Greek Yogurt, basil, garlic, salt and pepper.
This simple combination is a heaven sent dream of deliciousness that you simply can't beat.
Using the food processor allows us to whip up this yogurt sauce in as little as 5 mins!
Everything you need for this recipe is shown in the photo below.
If you grow your own basil, feel free to use that instead of store bought!
As you can see, the recipe calls for:
- basil, we use the leaves and stems
- Greek Yogurt (can use low fat)
- garlic (peeled and end cut off)
- salt and pepper
If using store bought basil, the stems tend to be softer and are perfect to use in the recipe (they get all chopped up in the food processor).
However, if using homegrown basil from a plant that you have harvested a lot, the stems will be thicker. Discard any thick stems and use only the basil leave in this case.
Here are the step by step instructions to make this sauce.
You will need a food processor with a sharp blade (not the shred but the dice blade).
- Add basil, garlic, salt and pepper to the food processor (Photo 1)
- Blitz for 3-5 seconds (Photo 2)
- Add Greek Yogurt (Photo 3)
- Gve it a whizz to combine (Photo 4)
These simple steps are all that is needed to bring the sauce together.
The basil and garlic get finely chopped in the initial step and the yogurt added next.
I recommend following these steps preciously. The reason being, if you try to add the garlic and basil to the yogurt, the texture will be too thick and you will end up with whole cloves of garlic and full leaves through the yogurt (that haven't been chopped at all).
The texture of the yogurt with splashes of finely chopped garlic and basil is simple heavenly!
This sauce is very versatile and as such lends itself to a number of serving options. Try one of the following pairings:
- Drizzled on Teriyaki Salmon Air Fryer
- Air Fryer Salmon with skin
- The ever delicious Air Fryer Hamburgers
- Air Fryer Lemon Pepper Chicken Wings
- Air Fryer Roast Chicken
- Easy Air Fryer Chicken Legs
- Air Fryer Honey BBQ Wings
- Air Fryer Frozen Onion Rings
Alternative uses for the are as a substitute for sour cream, paired with nachoes, drizzled over salmon, as a dip for crudités or a burger sauce.
In the photo below you can see the pairing of this sauce with the Air Fryer Hamburger. Best burger sauce EVER!
There is no artificial sugary taste to the sauce like some bottled sauces and the taste lingers long in your mouth!
Frequently asked questions
- This recipe is quick and easy
- It takes less than 5 mins to bring it together
- Use homegrown or store bought basil
- I recommend using Greek yogurt
- The recipe makes one cup of sauce
- The sauce will last in the fridge for at least 7 days
- This recipe is not suitable to freeze
More Homemade sauce recipes
If you love making homemade sauces, you might like to try the following flavour combinations:
- Cilantro Lime Yogurt Sauce
- Spicy Yogurt Sauce
- Sweet Chilli Mayo
- Lemon Yogurt Sauce
- Lime Yogurt Sauce
- Herbed Yogurt Sauce
Or check out all Homemade Sauce recipes on the blog.
PIN and save the recipe for later
Basil Yogurt Sauce
- Food processor
- 1 cup Greek Yogurt can use low fat
- 2 cups basil leaves Note 1
- 2-3 cloves garlic skin peeled and end removed
- ½ tsp cracked pepper
- ¼ tsp salt
- Add basil, garlic, salt and pepper to the food processor with dice blade, plus for 2-3 seconds to blitz
- Remove the lid of the food processor, dollop in yogurt, place the lid back on and blitz for 2-3 seconds (or until consistently combined)
- Recipe makes 1 cup of sauce and will keep in the fridge for 7-10 days (sealed air tight container) The sauce is not suitable to freeze
- Note 1 If using store bought basil, I recommend using the stems and leaves of the basil. This is because the stems are very soft. When growing basil and harvesting regularly the basil stems get thicker and tougher. When I am using homegrown basil, I use the leaves and stems only if they are the thinner more soft stems (discard any thick stems).
It is getting seriously saucy around here my friends! Haha, you are going to love it.
I can't wait to hear about all of the things that you drip, dollop and dunk this sauce on.
It would be so fab to hear your feedback in the comments below. Please let me know if you make the recipe!
Too much sauce is never a bad thing!