CILANTRO PESTO DIP

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CILANTRO PESTO DIP

 

Makes eight 2 & 1/2 tablespoon servings

 

This zesty, versatile dip is great with crudités as a

snack or for a party. You can also dollop it on

grilled fish or chicken, or toss it with cubed cooked

chicken for an easy and unique chicken salad. In later

phases, use it as a sandwich spread or as a chili or

burrito topping. It keeps 5 days in the refrigerator

and freezes for up to a month.

 

Prep time: 5 minutes - Start to finish: 15 minutes

 

1/3 cup walnuts

1 large bunch cilantro, leaves and stems intact

1 garlic clove, peeled

1/4 cup extra-virgin olive oil

3 tablespoons reduced-fat sour cream

2 teaspoons fresh lemon juice

1/4 teaspoon salt

 

Heat oven or toaster oven to 275°F. Spread walnuts on

a baking tray and bake until fragrant and lightly

browned, about 10 minutes. Cool slightly, about 3

minutes.

 

Chop cilantro, garlic, and walnuts in a food

processor, about 25 seconds. With machine running, add

oil in a steady stream. Add sour cream, lemon juice,

and salt. Pulse a few times to combine. Serve or

refrigerate until needed.