** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut the carrots into sticks about 3 inches long.
2. Set aside. In a food processor or blender, process the garlic and lemon rind until minced.
3. Add the parsley and dill. Process until finely minced, stopping to scrape down the sides of the container as needed.
4. With the motor running, slowly add the oil and blend until a smooth paste is formed.
5. Blend in the lemon juice. Spoon into a serving dish.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Garlic, Fructose Malabsorption, Olive Oil, Citric Acid allergies.
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