1\/3 C. walnuts
\n1 large bunch cilantro, leaves and stems intact
\n1 garlic clove, peeled
\n1\/4 C. extra-virgin olive oil
\n3 T. reduced-fat sour cream
\n2 tsp. fresh lemon juice
\n1\/4 tsp. salt<\/p>\n
Heat oven or toaster oven to 275F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
\nChop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice, and salt. Pulse a few times to combine. Serve or refrigerate until needed.<\/p>\n
Yield: 8 servings
\nServing Size: 1 T.<\/p>\n
Calories: 100
\nFat: 10g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 C. walnuts 1 large bunch cilantro, leaves and stems intact 1 garlic clove, peeled 1\/4 C. extra-virgin olive oil 3 T. reduced-fat sour cream 2 tsp. fresh lemon juice 1\/4 tsp. salt Heat oven or toaster oven to 275F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes. Chop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add oil in a…<\/p>\n