Preparation time: 15 minutes
Yield 1 small jar each
INGREDIENTS:
For dip
- 3 tbsp (45 mL) Riviera Riviera sour cream
- 4 tbsp (60 mL) Riviera Plain Riviera plain yogurt
- 1 tbsp (15 ml) herb pesto dip
- Fleur de sel Maison Orphée to taste
For Herb pesto
- 1 bunch of fresh flat parsley
- 1/2 fresh tarragon Boot
- 1/2 bunch of fresh coriander
- 1 fresh dill branch
- 2 tbsp (30 ml) roasted, thinly sliced almonds
- 1 tbsp (15 mL) Riviera grated grated Riviera Parmesan cheese
- 2 tbsp (30 mL) ofdelicate extra virgin olive oil
- 2 tbsp (30 mL) oforganic extra virgin olive oil with pepper
PREPARATION:
Place all ingredients for the herb persto in a blender. Pulse until desired texture.
Put the herb pesto in a small Riviera petit pot.
In a bowl, mix the ingredients for the dip. Add as many tablespoons of herb pesto as desired.
Put the dip in a small Riviera petit pot.
Note:The dip can be stored in the refrigerator for 4 days, and the pesto in the freezer.