Sundried tomato pesto mayo

Dietician's Tip

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

Ingredients

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

Directions

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.

Serving Information

Serves 24

Nutritional analysis per serving

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

DASH Eating Plan Servings

Fats and oils: 1 1/2

Diabetes Meal Plan Choices

Fats: 1 1/2

Mayo Clinic Healthy Weight Pyramid Servings