Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/4 cup olive oil
1/4 cup packed fresh parsley leaves
1/4 pound Roquefort or blue cheese, crumbled (about 3/4 cup)
1/2 cup pecans, toasted lightly and cooled
Preparation
In a blender blend together all ingredients with salt and pepper to taste until smooth.
