California Goat Cheese Pesto - 1g carb, 0g fiber

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California Goat Cheese Pesto - 1g carb, 0g fiber

4 ounces soft goat cheese, crumbled

1 cup packed flat-leaf parsley leaves (1-2 bunches)

1/2 cup packed fresh oregano leaves (1 bunch)

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.

 

Makes about 1 cup

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per 2-tablespoon serving: 43

calories; 3 g fat (2 g sat, 1 g mono); 7 mg

cholesterol; 1 g carbohydrate; 3 g protein; 0 g fiber;

145 mg sodium.

 

Source: EatingWell, August/September 2005

Formatted by Chupa Babi in MC: 07.14.07

 

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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