This amped-up pesto using horseradish for a little extra kick pairs perfectly with roasted beef topside.
Place all the ingredients apart from the yogurt into a food processor. Pulse until you have a thick paste. Remove paste from processor and place in a small mixing bowl. Stir into the yogurt and season to taste. Pesto will keep covered in the fridge for up to two days
2 tablespoons Mandys horseradish
2 garlic cloves, peeled and crushed
1 lemon, juiced
18g Farro Fresh mint, leaves picked
160g Greek yogurt