Cilantro Pesto Dip

Ingredients

• 2 1/2 oz reduced fat sour cream
• 1/4 tsp salt
• 1/4 cup extra virgin olive oil
• 3 cups cilantro, leaves and stems intact
• 1 clove garlic, whole
• 1/2 oz lemon juice
• 1/3 cup chopped toasted walnuts

Directions

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.