Just add creme fraiche to pesto to create an Italian inspired dip for vegetable crudités
1. Place basil leaves in small batches in food processor and blend until well chopped (do about 3/4 cup at a time). Add the pine nuts and garlic and blend again. Add the olive oil and crème fraiche and blend again until it forms a thick smooth paste.
2. Serve pesto with crudités. To make crudites, chop a selection of raw vegetables into long thin batons, such as cucumber, pepper and carrot.
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