Cilantro Pesto Dip

Ingredients

• 2 1/2 oz reduced fat sour creamNutrition
• 1/4 tsp saltNutrition
• 3 cups cilantro, leaves and stems intactNutrition
• 1 clove garlic, wholeNutrition
• 1/2 oz lemon juiceNutrition
• 1/4 cup extra virgin olive oilNutrition
• 1/3 cup chopped toasted walnutsNutrition

Directions

1. 1Chop cilantro, garlic and walnuts in a food processor for 25 seconds.
2. 2With machine running, add olive oil in a steady stream.
3. 3Add sour creme, lemon juice and salt. Pulse to combine.
4. 4Serve or refrigerate until needed.
5. 5Note: keeps 5 days in the refrigerator and in the freezer for a month.

Nutrition per serving

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