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Sundried tomato pesto mayo

May 21, 2016

Recipe

This homemade sundried tomato pesto mayonnaise can be spread on your favorite sandwich or used as a vegetable dip.

Serves 24

Use as a spread on your favorite sandwich or as a vegetable dip. Store in the refrigerator.

In a food processor, combine the tomatoes, basil, seeds, cheese, oil, garlic, lemon juice and salt. Process until ingredients are well-blended and somewhat smooth, about 1 to 2 minutes. Transfer mixture to a medium bowl and whisk in the mayonnaise.

1/2 cup sundried tomatoes, rehydrated in hot water
12 fresh basil leaves
2 tablespoons pumpkin seeds
2 tablespoons Parmesan cheese
1 tablespoon olive oil
1 tablespoon fresh minced garlic
2 teaspoons lemon juice
1/4 teaspoon kosher salt
2 cups reduced-fat mayonnaise

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 1/2 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

1 1/2 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1 1/2 Fats Fruits Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 64 Calories 2 g Total carbohydrate 4 mg Cholesterol 0 g Dietary fiber 2 g Monounsaturated fat Potassium 1 g Protein 1 g Saturated fat 3 tablespoons Serving size 203 mg Sodium 6 g Total fat