Lemon Pesto Dip
photo by katew
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
1 cup
ingredients
- 354.88 ml fresh basil, packed
- 118.29 ml fresh baby spinach leaves, packed
- 118.29 ml walnuts
- 59.14 ml asiago cheese, grated
- 29.58 ml soft silken tofu
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 59.14 ml extra-virgin olive oil
- 2.46 ml lemon zest
directions
- 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.
- 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.
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RECIPE SUBMITTED BY
DailyInspiration
United States