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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005


Ingredient Checklist


Instructions Checklist
  • 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 Facts

42.1 calories; protein 2.9g 6% DV; carbohydrates 0.8g; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.1g; fat 3.1g 5% DV; saturated fat 2.1g 10% DV; cholesterol 6.5mg 2% DV; vitamin a iu 630.9IU 13% DV; vitamin c 8.3mg 14% DV; folate 9.8mcg 3% DV; calcium 36.2mg 4% DV; iron 0.6mg 3% DV; magnesium 6.6mg 2% DV; potassium 45.1mg 1% DV; sodium 157mg 6% DV; thiaminmg 2% DV.