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Veggie Sticks and Pesto Dipping Sauce


  • 4 ribs celery, cut into sticks or store-bought pre-cut celery

  • 4 carrots, peeled and cut into sticks or store-bought pre-cut carrots (10 ounces)

  • 1 large red bell pepper, seeded and cut into lengthwise strips

  • 8 thin scallions, trimmed

  • 1/2 zucchini, cut into sticks

  • 1 cup basil leaves

  • 1/2 cup flat leaf parsley tops

  • 1 clove garlic, cracked away from skin

  • 1 lemon, zested and juiced

  • 1/3 cup walnut pieces (a couple of handfuls)

  • 1/4 cup grated Parmigiano Reggiano cheese

  • 1/2 cup extra virgin olive oil (EVOO)

  • Salt and freshly ground black pepper


Cut and arrange veggie sticks on platter. If you want to cut down on chopping, many veggies can be store-bought already cleaned and cut for dipping.

In a food processor, combine basil, parsley, garlic, lemon zest and juice and grind into a paste. Add nuts and cheese and grind again to combine them into the paste. Pulse in the EVOO (eyeball it) until it is combined. Transfer to a small dish and season the sauce with salt and pepper, to your taste. Set dipping bowl on veggie platter and serve.