Goat Cheese Pesto - 1g carbs, 0g fiber

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Goat Cheese Pesto - 1g carbs, 0g fiber

 

4 ounces soft goat cheese

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.

 

Serves: 8, Makes 1 cup

Time: 15 mins

 

Source: EatingWell magazine, Aug/Sept 2005

Formatted by Chupa Babi: 03.28.08

 

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.

 

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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