• Serves
    24
  • 64
    Calories

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.

Nutritional analysis per serving

Serving size: 3 tablespoons

  • Calories 64
  • Cholesterol 4 mg
  • Monounsaturated fat 2 g
  • Saturated fat 1 g
  • Sodium 203 mg
  • Total carbohydrate 2 g
  • Dietary fiber 0 g
  • Protein 1 g
  • Serving size 3 tablespoons
  • Total fat 6 g
Last Updated: 05-21-2016
RCP-20197762
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.