LEMON PESTO DIP
Make and share this Lemon Pesto Dip recipe from Food.com.
Provided by DailyInspiration
Categories Vegetable
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 881.7, Fat 92.7, SaturatedFat 11.1, Sodium 1179.7, Carbohydrate 11.2, Fiber 5.7, Sugar 1.8, Protein 11.5
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