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Asparagus Pesto DipAsparagus Pesto Dip

Prepared by: Susan Mills-Gray,
Nutrition Specialist,
University of Missouri Extension
March 15, 2015


Yield: 8 servings



  • 1 cups diced fresh asparagus
  • 3 garlic cloves
  • cup extra virgin olive oil



  1. Place asparagus and garlic in a food processor, puree while adding olive oil slowly.
  2. Serve cold with low fat whole grain crackers or chips.


Nutrition information per 3 tablespoons serving

Calories: 143

Total Fat: 14.7g

Saturated Fat: 2.5g

Cholesterol: 3.6mg

Carbohydrate: 1.3g

Fiber: 0.4g

Protein: 2.1g


Source: Organic Gardening




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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hht For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, March 18, 2015