Asparagus Pesto Dip
Prepared by: Susan Mills-Gray,
University of Missouri Extension
March 15, 2015
Yield: 8 servings
- 1¼ cups diced fresh asparagus
- 3 garlic cloves
- ½ cup extra virgin olive oil
- Place asparagus and garlic in a food processor, puree while adding olive oil slowly.
- Serve cold with low fat whole grain crackers or chips.
Nutrition information per 3 tablespoons serving
Total Fat: 14.7g
Saturated Fat: 2.5g
Source: Organic Gardening
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to hhthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Wednesday, March 18, 2015