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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