Veggie Sticks and Pesto Dipping Sauce (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
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