Broccoli Baby Greens and Kale Pesto Dip
Servings
1 cup, 4 servings
Servings
1 cup, 4 servings
Ingredients
  • 1/3cup extra-virgin olive oil
  • 2 garlic clovespeeled and minced
  • 1cup broccoli baby greens (microgreens)
  • 1cup green kaleroughly chopped
  • 1/2cup fresh basilstem end removed
  • 1/3cup raw sunflower seeds
  • 1tsp grated lemon rind
  • 1/3cup shredded Parmesan cheese
  • 2tsp lemon juice
  • 2Tbsp plain Greek yogurt
  • sea saltto taste
Instructions
  1. In food processor or high-speed blender, add olive oil, garlic, broccoli microgreens, kale, basil, sunflower seeds, lemon rind, Parmesan, lemon juice, and Greek yogurt. Blend on medium speed until smooth and creamy.
  2. Add sea salt, to taste, and serve with your favourite raw vegetables or rice crackers.
Recipe Notes

Each serving contains: 166 calories; 7 g protein; 14 g total fat (3 g sat. fat); 4 g total carbohydrates (1 g sugar, 1 g fibre); 107 mg sodium