Cilantro Pesto Dip
A zesty, versatile dip. use it with vegetables, on fish or chicken and good as a sandwich spread too.
2 1/2 oz reduced fat sour cream
1/4 tsp salt
1/4 cup extra virgin olive oil
3 cups cilantro, leaves and stems intact
1 clove garlic, whole
1/2 oz lemon juice
1/3 cup chopped toasted walnuts
Chop cilantro, garlic and walnuts in a food processor for 25 seconds.
With machine running, add olive oil in a steady stream.
Add sour creme, lemon juice and salt. Pulse to combine.
Serve or refrigerate until needed.
Note: keeps 5 days in the refrigerator and in the freezer for a month.
in 1 serving of Cilantro Pesto Dip.
, 6% carbs, 5% protein.
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