California Goat Cheese Pesto

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.

• Contributed by Healthy Recipes for Diabetic Friends Y-Group
• 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

Directions

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

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.