Pesto Cilantro Dip

Recipe posted in: Snack
pesto

Pesto Cilantro Dip? We must be dreaming! This zesty, versatile dip is great with crudites as a snack or for a party. You can also dollop it on grilled fish or chicken or toss it with shredded 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 five days in the refrigerator and freezes for up to a month.

Phase: Phase 1, Phase 2, Phase 3

Servings: 8

Nutrition Information

  • 1 Healthy Fat

Ingredients:

  • 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

Directions:

  1. Heat oven or toaster to 275°F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
  2. 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.