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Goat Cheese Pesto

  • 15 m
  • 15 m
EatingWell Test Kitchen
“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.”


    • 4 ounces soft goat cheese, crumbled
    • 1 cup packed flat-leaf parsley leaves, (1-2 bunches)
    • ½ cup packed fresh oregano leaves, (1 bunch)
    • 2 tablespoons water
    • 1 teaspoon Dijon mustard
    • ½ teaspoon freshly ground pepper
    • ¼ teaspoon salt


  • 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.
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