Guest guest Posted January 7, 2007 Report Share Posted January 7, 2007 @@@@@ EatingWell Goat Cheese Pesto - 2 pts 4 ounces soft goat cheese, crumbled 1 cup packed flat-leaf parsley leaves 1/2 cup packed fresh oregano leaves 2 tablespoons water 1 teaspoon Dijon mustard 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 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. Yield: 8 servings (Serving size: 8 servings) Prep Time: 15 min. Calories: 59 kcal ; Fat: 4 g ; Dietary Fiber: 0 g Author: Eating Well Magazine Source: Food..com 01.01.06 AuthorNote: 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. ChupaNote: This is the kind of recipe I'll use over and over, in many permutations. Instead of the water, I used fresh lemon juice to keep the green really green. Used 1 t red pepper flakes stead of the 1/2 black. Next time I'd use mint instead of oregano. Thought I'd thinout the leftovers with EVOO for a pasta sauce. But there were NO leftovers! ----- Quote Link to comment Share on other sites More sharing options...
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