Ingredients 1 cup (250 g) plain Greek yoghurt, thick and unsweetened cup (120 ml) basil pesto, store-bought or homemade 1 tablespoon (15 ml) lemon juice, freshly squeezed 1 tablespoon (15 ml) extra virgin olive oil 2 tablespoons (10 g) Parmesan, finely grated teaspoon Salt, or to taste Pepper, to taste Optional (to thin for a more pourable dressing) 1 to 3 teaspoons (5 to 15 ml) water, to thin Instructions Stir: Mix yoghurt and pesto until smooth and evenly coloured
Intricate floral jacquard motifs seamlessly blend with elaborate heavy embroidery across the elegant vest, delivering an extraordinarily rich texture and stunning visual depth
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I like to slice the eggs in half just before I plate them
