Goat cheese pesto

Yield: 1 Servings

Measure Ingredient
1 cup Basil leaves; loosely packed
7 mediums Garlic cloves; peeled
6 Pieces oil-packed sun-dried tomatoes
3 tablespoons Pine nuts; toasted
2 tablespoons Each: grated Parmesan cheese, balsamic vinegar
1 tablespoon Extra-virgin olive oil
1 pinch Salt; ground black pepper
3 ounces Creamy goat cheese

Preparation time: 15 minutes Yield: 1 cup David Schy of Hubbard Street Grill uses this mixture on grilled vegetable sandwiches. It goes easy on the pine nuts and goat cheese, and is flavorful enough to spread thinly.

Place all ingredients except goat cheese in a food processor. Process about 10 seconds until pureed. Add goat cheese and process until just blended.

Nutrition information per tablespoon: Calories ...... 50 Fat ............ 3 g Cholesterol .. 3 mg Sodium ..... 50 mg Carbohydrates .. 3 g Protein ....... 2 g

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...

on Nov 10, 1997

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