Goat Cheese Pesto

http://www.eatingwell.com/recipes/goat_cheese_pesto.html

From EatingWell:  August/September 2005

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.

About 1 cup | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 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

Preparation

1. 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.

Nutrition

Per 2-tablespoon serving : 43 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 7 mg Cholesterol; 1 g Carbohydrates; 3 g Protein; 0 g Fiber; 144 mg Sodium; 43 mg Potassium

Exchanges: 1/2 fat