Fall

Avocado Crème Fraîche Dip with Cilantro Pesto

June 13, 2016
Photo by Mark Weinberg
  • Serves 8
Ingredients
  • Avocado Crème Fraîche Dip
  • 3 avocados
  • 8 ounces crème fraîche
  • Juice of 1/2 lemon
  • Sea salt
  • Freshly ground black pepper
  • Fresh carrots, for serving
  • Scallions, greens removed and whites halved and charred
  • Cilantro Pesto
  • 4 cups cilantro, roughly chopped
  • Juice of 1 lemon
  • 1 to 2 garlic cloves
  • 1 cup cashews
  • 1/2 to 1 teaspoons salt
  • 1/4 teaspoon ground cumin
  • Freshly ground black pepper
  • 1 cup olive oil
In This Recipe
Directions
  1. First, make your dip. In a large bowl, mash avocados together with crème fraîche, and then mix in the lemon juice, salt, and pepper. Set aside.
  2. Make the cilantro pesto. In a food processor or blender, mix the cilantro, lemon juice, garlic, cashews, salt, cumin, and black pepper until it's a coarse puree. Then, slowly, add the olive oil until the pesto reaches the thickness you'd like.
  3. Dish out the dip into a serving bowl. Swirl the pesto on top, or into, the dip. Slice the carrots in half lengthwise, the radishes in quarters or so, and pile them up with the charred scallions on a cutting board. Serve immediately.

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I love oysters and unfussy sandwiches.