I love finding new inspiration for recipes from any source that’s willing to give it. Cookbooks, other cooks, blogs, TV shows, and eating out.
The words ‘basil tzatziki’ caught my eye on a menu recently and I just had to recreate it at home. This took all of three minutes to whip together and it was a truly scrumptious topping for a juicy burger.
This would most certainly work well as an accompaniment to any BBQd or roasted meat, or to vamp up a selection of salads. It’s quite amazing how yoghurt (even yoghurt as luscious as Glenisk’s) can be transformed into a rich condiment with the addition of three simple ingredients. Read on to find out what they are!
For a small bowlful of Basil Tzatziki
3 heaped tablespoons of good quality Greek yoghurt
1 handful of basil leaves
1 garlic clove
About 1 teaspoon of lemon zest
Put your yoghurt in a bowl.
Roughly chop the basil leaves and add them to the yoghurt.
Finely grate the garlic clove into the yoghurt and add the lemon zest.
Mix everything well and serve it up!
Couldn’t be more simple 
August 30, 2012 at 10:16 am
This looks great. I’ve always been a big fan of basil mayo for burgers, but this looks like a healthier fresher option.
August 30, 2012 at 10:26 am
Mmm I love basil mayo too but I would imagine the greek yoghurt version is a bit healthier all right! And it’s just as rich and yummy. Give it a go and come back to me with your notes!
September 5, 2012 at 10:53 am
Nice! Have really got into using yoghurt for sauces, mainly because of the amount of Ottolenghi recipes I’ve been cooking over the past few months.
September 6, 2012 at 6:02 pm
Thanks Stef! I am very much into yoghurts as sauces. There haven’t been many meals in my house this year that haven’t featured a bit of harissa paste mixed with yoghurt!
October 22, 2012 at 11:20 am
This is possibly a very silly question but if you crush the garlic instead of grate it does it make a difference?
I just cannot grate it without cutting myself …
October 22, 2012 at 12:19 pm
Hi SJ – I don’t think it makes any difference at all – I just like the way grating gives you even chunks of garlic. When I crush it I can never get away with not having huge chunks of garlic
But definitely go with crushing and save your fingers!
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