Dairy Free Pesto-Walnut Radish & Herb Yogurt Snack Box
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Learn more →Ingredients
2 servings
For the walnut pesto
- 1 cup raw walnuts
- 1 cup fresh basil leaves, packed
- ¼ cup fresh flat-leaf parsley leaves
- 1 clove garlic, peeled
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the herb yogurt
- 1 cup plain whole-milk yogurt
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For the snack box
- 8 radishes, trimmed and halved
- 1 persian cucumber, sliced into rounds
- ½ cup cherry tomatoes
- 4 celery stalks, cut into sticks
- ¼ cup raw walnuts, for serving
- fresh herb sprigs (dill, parsley, or basil), for garnish (optional)
Instructions
- 1
Make the walnut pesto: combine the walnuts, basil, parsley, and garlic in a food processor and pulse 8–10 times until coarsely chopped. Add the olive oil, lemon juice, salt, and black pepper, then process until the mixture is a rough, spreadable paste — some texture is fine. Taste and adjust salt if needed.
- 2
Make the herb yogurt: stir together the yogurt, dill, chives, lemon juice, and salt in a small mixing bowl until evenly combined. Taste and adjust seasoning.
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