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Goat Cheese Pesto
From EatingWell.com
The taste of soft goat cheese is more present in this California version of pesto than Parmigiano-Reggiano is in a basil pesto. Consider it a multidimensional recipe: dip, sauce and spread.
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Nutritional Information
(per serving)
| Calories | 43 |
| Total Fat | 3g |
| Saturated Fat | 2g |
| Cholesterol | 7mg |
| Sodium | 145mg |
| Total Carbohydrate | 1g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 3g |
| Calcium | 0 |
Ingredients
| U.S. | Metric | Conversion chart |
- 4 ounce(s) soft goat cheese, crumbled
- 1 cup(s) packed flat-leaf parsley leaves, (1-2 bunches)
- 1/2 cup(s) packed fresh oregano leaves, (1 bunch)
- 2 tablespoon(s) water
- 1 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) freshly ground pepper
- 1/4 teaspoon(s) salt
Directions
- Place all ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
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