Name: Carrot Sticks with Dill Pesto
Ingredients: 2 lb Carrots; 3 Cloves garlic; halved; 1 tb Chopped lemon rind; 1 3/4 c Chopped parsley; 1/3 c Chopped fresh dill; 1 tb Olive oil; 2 ts Lemon juice

People in the church will drop major counseling bombs on [their pastors] men when they are simply trying to enjoy a hot dog with their family at the church picnic. Some people will always expect their pastor’s to be under them. You get a house, wow, we live in an apartment. I would like to make that kind of money. I don’t get to take Mondays off. Why do you get three weeks when I am only allowed two weeks of vacation. It’s the attitude that they are the shareholders of a pastor’s stock and everything the pastor benefits from must be inferior to their benefits because after all they are paying the pastor’s salary.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
			8	Servings

INGREDIENTS

2	lb	Carrots
3		Cloves garlic; halved
1	tb	Chopped lemon rind
1 3/4	c	Chopped parsley
1/3	c	Chopped fresh dill
1	tb	Olive oil
2	ts	Lemon juice

INSTRUCTIONS

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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