VEGGIE STICKS AND PESTO DIPPING SAUCE

Veggie Sticks and Pesto Dipping Sauce image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 13

4 ribs celery, cut into sticks or, store bought precut celery sticks
4 carrots, peeled and cut into sticks, or 10 ounce store bought package carrot sticks
1 large red bell pepper, seeded and cut into strips lengthwise
8 thin scallions, trimmed
1/2 zucchini, cut into sticks
1 cup basil leaves
1/2 cup flat-leaf parsley tops
1 clove garlic, cracked away from skin
1 lemon, zested and juiced
1/3 cup walnut pieces, a couple of handfuls
1/4 cup grated Parmigiano-Reggiano
1/2 cup extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper

Steps:

Cut and arrange veggie sticks on platter. If you want to cut down on chopping, many veggies can be store bought already cleaned and cut for dipping.
In a food processor, combine basil, parsley, garlic, lemon zest and juice and grind into a paste. Add nuts and cheese and grind again to combine them into the paste. Pulse in the olive oil until it is combined. Transfer to a small dish and season the sauce with salt and pepper, to your taste. Set dipping bowl on veggie platter and serve.