Goat Cheese Pesto
By ROBandSEAN
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.
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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
Details
Servings 1
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
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.
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