Ingredients
2 cups whole-milk yogurt (not Greek)
1/3 cup extra-virgin olive oil
1/2 cup packed finely chopped fresh mint leaves
1/2 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
Preparation
Mix together all ingredients. Sauce can be refrigerated in an airtight container up to 1 day. If making ahead of time, keep mint separate, then chop and add just before serving.
