Active Time
N/A
Total Time
10 MIN
Yield
Serves : Makes 3 1/2 cups
© Martin Morrell

How to Make It

Step

In a food processor, puree the walnuts, yogurt and Sriracha; transfer to a bowl. Fold in the garlic and onion, season with salt and refrigerate overnight. Just before serving, garnish the sauce with the basil.

Make Ahead

The walnut-yogurt sauce can be refrigerated for up to 5 days.

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