Difference between revisions of "California Goat Cheese Pesto"
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== Description == | == Description == | ||
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. | 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. | ||
| − | * | + | * <ref>"Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/</ref> |
* Source: ''Eating Well'', August/September 2005 | * Source: ''Eating Well'', August/September 2005 | ||
* Formatted by Chupa Babi in MC: 07.14.07 | * Formatted by Chupa Babi in MC: 07.14.07 | ||
| Line 16: | Line 16: | ||
* ¼ teaspoon [[salt]] | * ¼ teaspoon [[salt]] | ||
| − | == | + | == Procedures == |
# Place all ingredients in a food processor; pulse a few times. | # 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. | # Then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally. | ||
| Line 24: | Line 24: | ||
* 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. | * 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== | |
| − | [[Category: | + | <references/> |
| + | [[Category:Diabetic-Friendly Recipes]] | ||
[[Category:Pesto Recipes]] | [[Category:Pesto Recipes]] | ||
[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
| Line 31: | Line 32: | ||
[[Category:Sauce Recipes]] | [[Category:Sauce Recipes]] | ||
[[Category:Goat cheese Recipes]] | [[Category:Goat cheese Recipes]] | ||
| − | [[Category:Italian parsley Recipes]] | + | [[Category:Italian cuisine]] |
| + | [[Category:parsley Recipes Recipes]] | ||
[[Category:Oregano Recipes]] | [[Category:Oregano Recipes]] | ||
[[Category:Dijon mustard Recipes]] | [[Category:Dijon mustard Recipes]] | ||
Latest revision as of 09:54, 15 July 2012
Description
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
- 4 ounces soft goat cheese, crumbled
- 1 cup packed flat-leaf parsley leaves (1-2 bunches)
- ½ cup packed fresh oregano leaves (1 bunch)
- 2 tablespoons water
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
Procedures
- 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.
Nutritional information
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
- ↑ "Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/
