This is a tasty dip with a slight kick. It's actually easier to make than as written here. There is no need to chop anything ahead or to grate the lemon zest finely (my zester makes long narrow strips that curl). Just put the parsley leaves, walnuts and zest in a food processor and pulse until uniformly chopped, then add everything else and pulse until smooth. Also, measuring lemon zest and juice is a pain. Zest of one lemon and juice of one-half lemon is about right.
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