Goat Cheese Pesto

From EatingWell: August/September 2005 — Subscribe Now!

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

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | View Complete Nutrition Guidelines»

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

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