Goat Cheese with Sun-dried Tomato and Cilantro Pesto

By akselden

Ingredients

• For the pesto:
• 8 oz. (250 g) goat cheese, softened
• 10 sun-dried tomatoes, packed in oil, finelychopped
• 1 tbsp (15 mL) oil from the jar of sun-dried tomatoes
• 4 bunches of cilantro, washed
• 6 garlic cloves
• 1/2 cup (125 mL) pine nuts
• 1/2 cup (125 mL) extra virgin olive oil
• 1/2 cup (125 mL) freshly grated Parmigiano Reggiano

Preparation

Step 1

1. In a medium-sized bowl, blend goat cheese with the sun-dried tomatoes and oil. Set aside.
2. Add remaining ingredients to a food processor and puree.
3. To serve, place a teaspoon of the goat cheese in the wide end of the endive and drizzle with pesto.
Makes about 1 cup .