Lemon Pesto Dip Food

BASIL PESTO

Steps:

• In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
• Add the basil and pulse until combined.
• With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

CRUDITéS WITH LEMON-PESTO GOAT CHEESE DIP

Steps:

• Arrange vegetables on platter; cover and chill. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth. Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.

CREAMY PESTO DIP

Steps:

• Stir together all ingredients except raw vegetbles.
• Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables.

LIGHT LEMON PESTO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
• Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
• With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
• Pour sauce over spaghetti and toss to coat.

LEMON-PESTO GOAT CHEESE DIP

Steps:

• Arrange vegetables on platter; cover and chill.
• Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth.
• Season with salt and pepper.
• Transfer to serving bowl.
• DO AHEAD: Can be made 1 day ahead.
• Cover and refrigerate.
• Top dip with dollops of remaining 2 tablespoons pesto.
• Sprinkle dip with toasted pine nuts.
• Serve dip alongside platter of assorted vegetables.

LEMON PESTO DIP

Steps:

• Pulse the basil and spinach in a mini food processor until finely chopped. Add the nuts and cheese. Whirl until the nuts are finely chopped. Add the tofu, salt and pepper. With the motor running, drizzle in the olive oil. Add the lemon zest, and whirl to blend.
• Scoop the pesto into a bowl. Surround it with your selection of raw veggies, including red bell pepper strips, cherry tomatoes, etc. The dip will keep up to 2 days in the refrigerator.