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!
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
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.