Veggie Sticks and Pesto Dipping Sauce

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 ribs celery, cut into sticks or, store bought precut celery sticks
  • 4 carrots, peeled and cut into sticks, or 10 ounce store bought package carrot sticks
  • 1 large red bell pepper, seeded and cut into strips lengthwise
  • 8 thin scallions, trimmed
  • 1/2 zucchini, cut into sticks
  • 1 cup basil leaves
  • 1/2 cup flat-leaf parsley tops
  • 1 clove garlic, cracked away from skin
  • 1 lemon, zested and juiced
  • 1/3 cup walnut pieces, a couple of handfuls
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/2 cup extra-virgin olive oil, eyeball it
  • Salt and freshly ground black pepper
Directions
  • Cut and arrange veggie sticks on platter. If you want to cut down on chopping, many veggies can be store bought already cleaned and cut for dipping.

  • In a food processor, combine basil, parsley, garlic, lemon zest and juice and grind into a paste. Add nuts and cheese and grind again to combine them into the paste. Pulse in the olive oil until it is combined. Transfer to a small dish and season the sauce with salt and pepper, to your taste. Set dipping bowl on veggie platter and serve.


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