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Broccoli Baby Greens and Kale Pesto Dip

Servings 1

Ingredients

  • 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

Instructions

  • 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.

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