Place basil leaves in small batches in food processor and blend until well chopped (do about 3/4 cup at a time). Add the pine nuts and garlic and blend again. Add the olive oil and crÃ¨me fraÃ®che and blend again until it forms a thick smooth paste. Serve pesto with cruditÃ©s. To make cruditÃ©s, chop a selection of raw vegetables into long thin batons, such as cucumber, pepper and carrot.
As featured on Come Dine with Me
- 500 basil leaves
- 125 olive oil
- 3 tablespoons pinenuts
- 3 cloves finely minced garlic
- creme fraiche
Pesto Dip With Crudites is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.