Crudites with Pesto Mayo
1 bunch fresh Frieda’s Basil, torn (1 cup leaves)
1/2 cup fresh parsley sprigs
1/3 cup Frieda’s Pine Nuts or walnuts
1/2 cup grated Parmesan or Romano cheese
1 large or 2 small garlic cloves, quartered
Grated peel of 1 lemon
1/4 teaspoon pepper
1/4 cup olive oil
1 cup low fat mayonnaise or Miracle Whip Light
1 teaspoon lemon juice
1/2 teaspoon salt
Fresh vegetables for dipping: baby carrots, Belgian endive leaves, snow peas, jicama sticks, sliced sunchoke slices, hothouse cucumber slices
In food processor or blender container, place basil, parsley, walnuts, Parmesan cheese, garlic, lemon peel, pepper, and oil. Cover and process for about 30 seconds or until very smooth.
Stir together mayonnaise, lemon juice, and salt. Then stir in pesto mixture. Serve at room temperature with fresh vegetable dippers.