Pesto Gruyère Dip

We took classic basil pesto, added Shredded Gruyère, and made our new favorite appetizer, Pesto Gruyère Dip.


  • 2 cups fresh basil
  • 2 cloves garlic
  • 10-12 raw walnuts
  • 1 tablespoon fresh lemon juice
  • 1 handful Shredded Emmi Gruyère
  • 1/4 teaspoon fine sea salt
  • 1/2 cup extra virgin olive oil
  • 1 1/2 cups greek yogurt (2 or 5% fat)


  1. Add all ingredients except olive oil and yogurt to food processor.
  2. Pulse ingredients together. Scrape down sides after 10 pulses. Pulse again, then stream in olive oil slowly while food processor is running.
  3. Place 1 1/2 cups greek yogurt into a serving bowl. Swirl large spoonfuls of fresh pesto into greek yogurt and finish with olive oil.
  4. Serve with crackers and fresh vegetables such as cucumbers, carrots, and radishes.