Yield: 2 Cups
Ingredients:
- 1 small clove garlic
- Kosher salt and freshly ground black pepper
- 1 1/2 cups mayonnaise
- 3/4 cup buttermilk
- 3 tbsp. finely chopped fresh parsley
- 2 tbsp. prepared basil pesto
- 3/4 tsp. finely grated orange
- 2 scallions, finely chopped
- Fresh basil leaves, for garnish (optional)
- For serving: cut up vegetables and crackers
Directions:
- Finely chop the garlic and then sprinkle with 1/4 teaspoon salt. Work into a paste with the side of a chef’s knife.
- Transfer to a medium bowl and add the mayonnaise, buttermilk, parsley, pesto, orange zest, scallions, 1/2 teaspoon of salt and a few grinds of pepper. Whisk until well blended.
- Refrigerate in an air-tight container until ready to use or up to three days. Garnish with fresh basil leaves if using and serve with cut vegetables and crackers for dipping.
