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Gruyere-Walnut Pesto with Crudites
Chill: 30 mins
Ingredients
- 1/2 cup walnuts or almonds
- 2 tablespoons pine nuts (pignolis)
- 2 to 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.
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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.
