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
Directions
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.
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.
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.
Just discovered this and it’s a great dish. It was the perfect accompaniment to our shredded beef tacos. We are dairy free so skipped out in the crème fraiche, but I would guess that adds another level of creamy sourness. As a side, the pesto is now my new go to pesto recipe.
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