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Here's a recipe from
newsletter. It's chock full of vitamins and antioxidants, and fun to snack
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
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.