1/4 cup basil leaves, packed
1/4 cup olive oil
1 cup siggi’s Plain 0% Skyr
1/2 cup cucumbers, seeds removed and diced
1/3 cup tomatoes, cut into wedges
1/4 cup pita chips, crushed
salt and pepper to taste
Blanch basil leaves in boiling water for 10 seconds, place immediately in a ice water bath. Squeeze in paper towels to remove excess water and roughly chop.
Add to a blender with olive oil and puree until smooth. Pour mixture into a finemesh strainer then strain again using a paper filter. You can also use storebought basil oil.
To assemble, add the siggi’s yogurt to the bottom of a bowl. Top with your prepared cucumbers, tomatoes, pita chips. Drizzle with basil oil and a touch of salt.