Cherry Labneh With Basil Oil And Pistachios

Add the yoghurt and the cream cheese to a bowl and whisk well until completely smooth. Add the lemon juice and salt and mix through well.

This next step is optional, but if you are after a thick labneh, straining it overnight will make it thicker and creamier. However, it’s already delicious as it is just mixed together as above.

Place a j-cloth or cheesecloth over a strainer and place the strainer over a bowl to catch the liquid. Add the yoghurt carefully into the cloth and tie it up with an elastic band. Place a bowl over the top with a weight on it (a can works well), to help press the liquid out. Leave in the fridge to drain for a day. You should see some liquid in the bowl beneath.

To make the basil oil, boil a pot of water and have another bowl of ice water ready. Blanch the basil for 10 seconds and then strain it and quickly dunk it into the ice water to stop it cooking further. You can also prepare the basil oil in advance, it keeps well for up to 3 days.

Drain and squeeze as much water out of the basil as possible. In a high speed blender, blend the basil with 75ml olive oil for 4-5 mins until it is completely smooth, with no bits of basil. Strain over a j-cloth or cheesecloth for at least an hour, with a bowl below to catch the oil. This is your basil oil, it should be a bright, clear, fragrant oil. If it has turned out too dark, you may have boiled it for a little too long which cooks the delicate leaves.

When the labneh is ready, prepare the cherries by cutting them in half, around the pip. Pop the pips out by pushing them out from the back of the cherry. Add the cherry halves to a bowl and drizzle the pomegranate molasses and a squeeze of lemon juice over them.

Chop your pistachios.

To serve, lay a thick layer of labneh on a plate, spoon over the cherries and some of their juices, then finish with a drizzle of basil oil and some basil leaves and pistachios. Serve with crusty, toasted ciabatta.