Kale Pesto Dip
Author: Laura Henry-Zoubir
Ingredients
- 1 cup kale, packed
- ¼ cup fresh basil, packed
- ¾ cup plain 2% Greek yogurt
- ½ tsp fresh garlic, minced
- 1 tsp fresh lemon juice
- ½ cup Brazil nuts (substitute: walnuts)
- ½ tsp kosher salt
- ⅛ tsp fresh ground black pepper
- 2 Tbs extra-virgin olive oil
Instructions
- Combine all ingredients in a food processor and puree until smooth.
- Enjoy with zucchini slices, cucumbers, carrot sticks, red bell pepper strips or as a sandwich spread or marinade for chicken.