Cilantro Pesto Dip

Ready in 20 minutes

sandwich spread, dip, throw in chicken cubes in you want! Put this on you grilled salmon. Will keep for 5days in the fridge and up to a month when frozen.

Top-ranked recipe named "Cilantro Pesto Dip"

5 avg, 1 review(s) 100% would make again

Ingredients

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1/3 cup walnuts
1 bunch cilantro; leaves and stems intact
1 Garlic; peeled
1/4 cup extra-virgin olive oil
3 tbsp reduced-fat sour cream
2 tsp fresh lemon juice
1/4 tsp Salt

Original recipe makes 5

Servings  

Preparation

Heat oven or toaster to 275. Spread walnuts on baking tray and back until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3mintues. Then chop cilantro, garlic, walnuts in food processor, about 25 seconds. With machice running, add oil in a steady stream. Add sour cream, lemon juice and salt.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 165 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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