Pesto yoghurt dip
Preparation: Use a pestle and mortar to make a pasta of basil, garlic and pine nuts. Ladle through the biogarde spoonful by spoonful until everything is mixed well. Season. You can also puree all the ingredients in a blender or a mixer. Ladle the sauce into a bowl, cover it and put it somewhere cool.
Fresh herb dip
Preparation: Put all the ingredients into a bowl and stir until everything is mixed well. Cover the bowl and put it somewhere cool.
Italian tomato dip
Preparation: Put the sundried tomatoes into a fireproof bowl and pour over boiling water until they are fully submerged. Let them soak for approx. 30 minutes or until the tomatoes are soft. Drain them properly, pat them dry and chop them very fine. Just before serving you stir the torn basil leaves through the sauce and season it with salt and pepper.