Sundried tomato pesto mayo

Dietitian's tip:

Use as a spread on your favorite sandwich or as a vegetable dip. Store in the refrigerator.

Ingredients

1. 1/2 cup sundried tomatoes, rehydrated in hot water
2. 12 fresh basil leaves
3. 2 tablespoons pumpkin seeds
4. 2 tablespoons Parmesan cheese
5. 1 tablespoon olive oil
6. 1 tablespoon fresh minced garlic
7. 2 teaspoons lemon juice
8. 1/4 teaspoon kosher salt
9. 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.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.