Walnut Pesto And Goat Cheese Dip Recipes
WALNUT BASIL PESTO WITH GOAT CHEESE
This easy pesto recipe is even more flavorful (& economical) with the addition of walnuts instead of pine nuts and creamy, tangy goat cheese. The perfect sauce, spread, or dip for any of your favorite foods.
Provided by Mary
Categories Condiments & Sauces
Time 10m
Number Of Ingredients 8
Steps:
- In a food processor or high speed blender, add basil leaves, walnuts, and olive oil. Pulse until walnuts are broken into small pieces.
- Add cheeses, garlic, and spices and continue to pulse until pesto is somewhat smooth but still has a bit of texture. Scrape down the sides of the food processor or blender periodically.
- Use as a dip, pasta sauce, or spread on any of your favorite foods.
- Store in the fridge for up to 10 days, or in the freezer up to 6 months.
Nutrition Facts : Calories 49 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 41 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PESTO GOAT CHEESE DIP
Super quick and easy dip that tastes like you fussed. The amounts are approximate - you can make as much or as little as you want. The pine nuts could be toasted before hand but I've usually just throw them on. A pesto that we really enjoy is a Garlic and Basil Pesto with Sun-dried tomatoes but any will do. Have fun - this is a very changeable recipe.
Provided by DDW7976
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Spread the desired amount of goat cheese into a shallow dish.
- Spread pesto over the top- just enough to coat it nicely.
- Sprinkle with pine nuts.
- Heat in 350 degree oven or microwave until heated through.
- Serve with crackers (Carrs are the best.).
Nutrition Facts : Calories 77.4, Fat 6.3, SaturatedFat 4.4, Cholesterol 16.8, Sodium 109.5, Carbohydrate 0.5, Sugar 0.5, Protein 4.6
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- Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 7 minutes, or until golden. Transfer to a plate and let cool. In a food processor, working in 2 batches, pulse the walnuts until coarsely chopped. Add the second batch of nuts back to the food processor and pulse in the 1/2 cup of olive oil. Do not overprocess: the pesto should be slightly chunky. Season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
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