This antioxidant-rich medley of garlicky goodness pairs perfectly with your favourite raw veggies or rice crackers. You can easily make this a dairy-free snack by swapping out Parmesan cheese for 2 Tbsp (30 mL) nutritional yeast and using a nondairy cashew yogurt.
Although the recipe is for a thick dip, if you’d like the dip to be thinner, you can add more Greek yogurt for your desired consistency. Store in the fridge for up to 1 week; do not freeze.
Dip in a zip
Freeze a batch of pesto dip in ice cube tray portions. Once frozen, transfer pesto cubes to sealed bag and immediately return to the freezer. Remove 1 or 2 frozen cubes when you want a quick and healthy dip for your veggies!
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- 1/3 cup extra-virgin olive oil
- 2 garlic cloves peeled and minced
- 1 cup broccoli baby greens (microgreens)
- 1 cup green kale roughly chopped
- 1/2 cup fresh basil stem end removed
- 1/3 cup raw sunflower seeds
- 1 tsp grated lemon rind
- 1/3 cup shredded Parmesan cheese
- 2 tsp lemon juice
- 2 Tbsp plain Greek yogurt
- sea salt to taste
- 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.
- Add sea salt, to taste, and serve with your favourite raw vegetables or rice crackers.
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
