Directions:
- Cut the carrots into sticks about 3 inches long. Set aside.
- In a blender, process the garlic and lemon zest until minced.
- Add the parsley and dill. Process until finely minced, stopping to scrape down the sides as needed.
- With the motor running, slowly add the oil and blend until a smooth paste is formed.
- Blend in the lemon juice.
- Spoon into a serving dish. Serve as a dip for the carrots.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.81 Kcal (288 kJ) | ||
| Calories from fat | 17.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 3% | |
|---|---|---|---|
| Sodium | 86.01mg | 4% | |
| Potassium | 444.04mg | 9% | |
| Total Carbs | 12.61g | 4% | |
| Sugars | 5.85g | 23% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 25.4mg | 42% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.8mg | 5% | |
| Calcium | 58.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 51.79 Kcal (217 kJ) | ||
| Calories from fat | 12.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 3% | |
|---|---|---|---|
| Sodium | 64.73mg | 4% | |
| Potassium | 334.21mg | 9% | |
| Total Carbs | 9.49g | 4% | |
| Sugars | 4.4g | 23% | |
| Dietary Fiber | 2.88g | 15% | |
| Protein | 1.21g | 3% | |
| Vitamin C | 19.1mg | 42% | |
| Vitamin A | 0.9mg | 38% | |
| Iron | 0.6mg | 5% | |
| Calcium | 44mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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