Avocado Crème Fraîche Dip with Cilantro Pesto

The recipe is simple enough, and dressing it up doesn't take much—which you should do to
make it your own. This time we swirled it with a quick cilantro pesto, but that's just a start.

Serves 8

Avocado Crème Fraîche Dip

• 3avocados
• 8ounces 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

• 4cups cilantro, roughly chopped
• Juice of 1 lemon
• 1 to 2garlic cloves
• 1cup cashews
• 1/2 to 1teaspoons salt
• 1/4teaspoon ground cumin
• Freshly ground black pepper
• 1cup olive oil

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.

https://food52.com/recipes/57470-avocado-creme-fraiche-dip-with-cilantro-pesto