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.