Creamy Walnut Pesto Sauce - cooking recipe

Ingredients

150 g parmigiano-reggiano cheese, cubed
200 g walnuts, shelled
5 garlic cloves, peeled
10 ml salt
15 ml dried basil
150 ml olive oil
500 ml yogurt
salt and pepper

Preparation

Cut the cheese into 1cm cubes and chop finely in your food processor.
Add walnuts, garlic, salt and basil and chop until you have a rough paste.
Slowly add olive oil to the running food processor until the paste starts to form a ball.
Add yogurt to the food processor and pulse until thoroughly mixed.
Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.