1.Blend or process basil, garlic, nuts, cheese and oil until smooth. Combine pesto with crème fraîche in small bowl; cover, refrigerate until cold.
Makes enough for six 120g servings of kipfler potato wedges. Make a few hours in advance to allow the flavours to develop. Make sure that you stir the pesto into the crème fraîche; if you attempt to blend them, the mixture could separate.Note