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.

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

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.