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Goat Cheese Pesto

August/September 2005

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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.


Goat Cheese Pesto Recipe

Makes: About 1 cup

Active Time:

Total Time:

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


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Dinner

Publication
August/September 2005

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