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Basil Yogurt Sauce in tall glass with spoon on top
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5 from 7 votes

Basil Yogurt Sauce

Basil Yogurt Sauce is a fresh creamy sauce that works with EVERYTHING! Thick and fragrant, this sauce uses fresh basil and a little garlic!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: sauce
Cuisine: Australian
Keyword: basil yogurt sauce
Servings: 12
Calories: 12kcal
Author: Adrianne


  • Food processor
  • Spatular


  • 1 cup Greek Yogurt can use low fat
  • 2 cups basil leaves Note 1
  • 2-3 cloves garlic skin peeled and end removed
  • ½ teaspoon cracked pepper
  • ¼ teaspoon 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). 


Calories: 12kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg