Veggie Sticks And Pesto Dipping Sauce

Recipe Ingredients

4		Celery ribs - cut into sticks
		= (or store bought precut celery sticks)
4		Peeled carrots - cut into sticks
		= (or 10-oz store bought package carrot
		Sticks)
1		Red bell pepper - seeded, and (large)
		Cut into strips lengthwise
8		Thin scallions - trimmed
1/2		Zucchini - cut into sticks
1 cup	40g / 1.4oz	Basil leaves
1/2 cup	20g / 0.7oz	Flat-leaf parsley tops
1		Garlic clove - cracked away from
		Skin
1		Lemon - zested and juiced
1/3 cup	78ml	Walnut pieces
1/4 cup	49g / 1.7oz	Grated Parmigiano-Reggiano
1/2 cup	118ml	Extra-virgin olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B76) - from the TV FOOD NETWORK

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