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Cilantro Pesto Dip*

Great with crudités as a snack, dolloped on grilled fish or chicken, or tossed with cubed cooked chicken for an easy chicken salad. Also good as a sandwich spread or as a chili or burrito topping.

Prep time: 5 minutes; Total time: 15 minutes

1/3 cup walnuts
1 large bunch cilantro, leaves and stems intact
1 garlic clove, peeled
1/4 cup extra-virgin olive oil
3 Tbsp reduced-fat sour cream
2 tsp fresh lemon juice
1/4 tsp salt

Heat oven or toaster oven to 275°F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.

Chop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice, and salt. Pulse a few times to combine. Serve or refrigerate until needed.

Makes 8 servings. Per 2 1/2 Tbsp serving: 100 calories, 10 total fat (1.5 g sat), 1 g carbohydrate, 1 g protein, 0 g fiber, 80 mg sodium

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