California Goat Cheese Pesto

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Description[edit]

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.

  • [1]
  • Source: Eating Well, August/September 2005
  • Formatted by Chupa Babi in MC: 07.14.07
  • Total time: 15 minutes
  • Makes about 1 cup

Ingredients[edit]

Procedures[edit]

  1. Place all ingredients in a food processor; pulse a few times.
  2. Then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Nutritional information[edit]

Per 2-tablespoon serving:

  • 43 calories | 3 g fat (2 g sat, 1 g mono) | 7 mg cholesterol | 1 g carbohydrate | 3 g protein | 0 g fiber | 145 mg sodium.

References[edit]