Ingredients:

  • 1/2 cup (115g) high-quality mayonnaise
  • 1/4 cup (60g) plain Greek yogurt
  • 3 tbsp (45ml) buttermilk
  • 1/4 cup (60g) basil pesto
  • 1 tbsp (15ml) fresh lemon juice
  • 1 clove garlic, finely minced
  • 1/4 tsp (1.5g) fine sea salt
  • 1/4 tsp (0.5g) freshly cracked black pepper
  • 2 tbsp (10g) freshly grated Parmesan cheese

Instructions:

  1. Mince 1 clove of garlic until it's almost a paste. This prevents 'hot spots' of raw garlic flavor.
  2. In a bowl, whisk together 1/2 cup (115g) mayonnaise and 1/4 cup (60g) Greek yogurt until the mixture is completely smooth.
  3. Fold in 1/4 cup (60g) basil pesto.
  4. Pour in 1 tbsp (15ml) fresh lemon juice. The acid will slightly thin the mayo yogurt mixture.
  5. Add 3 tbsp (45ml) buttermilk slowly until you reach a velvety, pourable consistency.
  6. Stir in 1/4 tsp (1.5g) fine sea salt and 1/4 tsp (0.5g) cracked black pepper.
  7. Fold in 2 tbsp (10g) freshly grated Parmesan.
  8. Dip a leaf of lettuce in to check the salt level.
  9. Cover and refrigerate for at least 10 minutes until the flavors marry and the garlic mellows.