Salad

Carrots with Dill Pesto

2 pounds carrots
3 cloves garlic, halved
1 tablespoon chopped lemon rind
1 3/4 cups chopped parsley
1/3 cup chopped fresh dill
1 tablespoon olive oil
2 teaspoon lemon juice

Cut the carrots into sticks about three inches long. Set
aside.

In a food processor or blender, process the garlic
and lemon rind until minced. Add the parsley and dill.
Process until finely minced, stopping to scrape down the
sides of the container as needed. With the motor running,
slowly add the oil and blend until a smooth paste is formed.
Blend in the lemon juice.

Spoon into a serving dish.  Serve as a dip for the carrots.  Serves 8.

Per serving: Calories: 72; Fat (g.): 2; % calories from fat: 25; dietary fiber (g.): 4.4; cholesterol (mg.): 0; sodium (mg.): 46.

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