Pine Nut Crème Fraîche
This is a smooth and lovely pine nut cream with a tangy touch. Serves well where sour cream and dairy crème fraîche traditionally stand. Wonderful to dollop on soup, with potatoes, or fresh tomato slices and basil.
Yields: about 1 pint
1-1/4 cup pine nuts
� cup + 2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
pinch sea salt
Blend all ingredients until super smooth. Add a touch of filtered water as necessary to achieve desired thickness. Season to taste with sea salt.
Truffle-lovers: try adding 2 teaspoons of truffle oil for a decadent variation.
Or, try folding in finely chopped chives or fresh herbs like basil, parsley, thyme or dill to make a luscious dip.
Serve with tomato slices and basil, with chopped olives in an endive leaf, dollop on soup or potatoes, or use anywhere sour cream or dairy cr�me fra�che are traditionally used to compliment.
store in a tightly sealed container in the fridge for up to 3 days.