Cut the carrots into sticks about 3 inches long. Set aside.
In a food processor or blender, process the garlic and lemon rind until
minced. Add the parsley and dill. 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. Serve as a
dip for the carrots. Serves 8.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22, 1998
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