Servings | Prep Time | Cook Time |
---|---|---|
8 | 0 mins | 0 mins |
1. | Chop cilantro, garlic and walnuts in a food processor for 25 seconds. |
2. | With machine running, add olive oil in a steady stream. |
3. | Add sour creme, lemon juice and salt. Pulse to combine. |
4. | Serve or refrigerate until needed. |
5. | Note: keeps 5 days in the refrigerator and in the freezer for a month. |
There are 110 calories in 1 serving of Cilantro Pesto Dip.
Calorie split: 88% fat, 6% carbs, 5% protein.
|
Serving Size | 1 serving |