2 pounds carrots
3 cloves garlic, halved
1 tablespoon chopped lemon rind
1 3/4 cups chopped basil
1/3 cup chopped fresh dill
1 tablespoon olive oil
2 teaspoons lemon juice

Cut the carrots into sticks about 3 inches long and set aside.

In a food processor or blender, process the garlic and lemon rind until minced. Add the parsley and dill and process until finely minced, stopping to scrape down the sides of the container 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 and serve with carrot sticks.

Makes 8 Servings
Serving Size: 4 ounces carrots and 2 ounces dip