Goat Cheese Pesto

Goat Cheese Pesto

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From: EatingWell Magazine, 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

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  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 information

  • Serving size: 2 tablespoons
  • Per serving: 42 calories; 3 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 3 g protein; 10 mcg folate; 7 mg cholesterol; 0 g sugars; 0 g added sugars; 631 IU vitamin A; 8 mg vitamin C; 36 mg calcium; 1 mg iron; 157 mg sodium; 45 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

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