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    You are in: Home / Recipes / Lemon Pesto Dip Recipe
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    Lemon Pesto Dip

    Lemon Pesto Dip. Photo by katew

    1/1 Photo of Lemon Pesto Dip

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Nancy's Pantry's Note:

    A lemony fresh pesto dip to serve with raw veggies.

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    Units: US | Metric


    1. 1
      Pulse the basil and spinach in a mini food processor until finely chopped. Add the nuts and cheese. Whirl until the nuts are finely chopped. Add the tofu, salt and pepper. With the motor running, drizzle in the olive oil. Add the lemon zest, and whirl to blend.
    2. 2
      Scoop the pesto into a bowl. Surround it with your selection of raw veggies, including red bell pepper strips, cherry tomatoes, etc. The dip will keep up to 2 days in the refrigerator.

    Ratings & Reviews:

    • on January 17, 2012


      Perfect recipe for me as I have basil and lemons galore in the garden right now. This was easy to do and great to eat.Versatile too as I had it with crackers and DD had it on noodles. I used almonds instead of walnuts and it made a generous amount.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Pesto Dip

    Serving Size: 1 (197 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 881.6
    Calories from Fat 833
    Total Fat 92.6 g
    Saturated Fat 11.0 g
    Cholesterol 0.0 mg
    Sodium 1179.7 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 5.6 g
    Sugars 1.8 g
    Protein 11.5 g

    The following items or measurements are not included:

    asiago cheese

    soft silken tofu

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