WALNUT HERB PESTO WITH CRUDITES

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I have a rule about hosting parties: 3 to 1.  For every one dish I need to serve ala minute (anything hot, or put together right before serving) I have three make ahead dishes.  This could be a cheese board, brownies, simple crostini, or, in this case, crudités.  Crudités is a classic French appetizer made of raw (or quickly blanched) vegetables and some kind of dip. This dip was made with bits and pieces I had laying in the fridge; basically a pesto with a little bit more going on. I love it, my family scarfed it down, and it’s a fabulous make ahead dip you can whip out at a moment’s notice for any party. Enjoy!

WALNUT HERB PESTO WITH CRUDITES // The Kitchy Kitchen

WALNUT HERB PESTO WITH CRUDITES // The Kitchy Kitchen

INGREDIENTS

1/4 cup walnuts

2 garlic cloves

1/3 cup grated parmigiano cheese

1/4 cup parsley leaves, packed

1 green onion, roughly chopped

8 chives, roughly chopped

1/4 cup basil

if you want it to stay bright green in the dip, blanch the basil in hot water for a few seconds and dunk in an ice bath. Dry completely before adding to dip.

2 tablespoons tarragon, roughly chopped

2 tablespoons unsalted butter, browned

3 tablespoons olive oil

2 tablespoons water

2 tablespoons plain yogurt (any fat content)

salt and pepper to taste

DIRECTIONS

Combine all of the dry ingredients in a food processor and pulse until chopped. Add the remaining wet ingredients (butter, olive oil, water, yogurt) and pulse until creamy and smooth.

Serve with raw vegetables.