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Gruyere-Walnut Pesto with Crudites

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Gruyere-Walnut Pesto with Crudites

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  • Yield: about 1-1/4 cups
  • Prep 20 mins
  • Chill 30 mins

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Orange juice adds a touch of citrus flavor to this pesto. Serve it as an appetizer with fresh vegetables or assorted crackers.

Ingredients

  • 1/2 cup walnuts or almonds
  • 2 tablespoons pine nuts (pignolis)
  • 2 -4 cloves garlic, minced
  • 2 cups firmly packed fresh basil leaves
  • 1/2 cup firmly packed flat-leaf parsley leaves
  • 1/2 teaspoon kosher or sea salt or 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup olive oil
  • 1/2 cup shredded Gruyere or Swiss cheese (4 ounces)
  • 2 tablespoons orange juice
  • Assorted crudites, such as jicama, fennel, carrot or celery sticks; snap peas; green onions; mushrooms; cherry tomatoes; radishes; zucchini; summer squash or cucumber slices and/or cauliflower or broccoli flowerets
  • Breadsticks or assorted crackers

Directions

  1. For pesto: In a food processor fitted with a steel blade, place walnuts, pine nuts, and garlic. Cover; process for 15 seconds. Uncover; scrape sides. Add the basil, parsley, salt, and black pepper. Cover; with the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pesto is nearly smooth. Uncover; scrape sides. Add the Gruyere cheese and orange juice. Cover; process for 1 minute.
  2. To serve, transfer the pesto dip to a serving bowl. Cover; chill in the refrigerator for 30 minutes*. Serve the dip with the crudites and breadsticks or crackers. Makes about 1-1/4 cups.

Make Ahead Tip

  • *Make-Ahead Directions: If you're not serving the pest immediately, divide it into 3 portions. Place each portion in a small airtight container. Chill in the refrigerator for 1 to 2 days or freeze for up to 3 months.

Nutrition Facts

(Gruyere-Walnut Pesto with Crudites)

iron (mg) 0, calcium (mg) 40, vit. C (mg) 4, vit. A (IU) 292, chol. (mg) 3, sat. fat (g) 1, cal. (kcal) 71, sodium (mg) 59, carb. (g) 1, Fat, total (g) 7, pro. (g) 2

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