Goat Cheese Pesto
Goat Cheese added to the parmesan for a twist on the classic sauce. This Goat Cheese Pesto is great on pasta or fresh bread.
Servings: 6
Calories: 279kcal
Equipment
- Knife
- Cutting Board
- Immersion blender
- Rubber Spatula
- Measuring cups and spoons
Ingredients
- 4 oz basil stems removed
- 1 shallot
- 2 cloves garlic
- ⅓ cup pine nuts
- 1 tbsp Green Goddess Seasoning
- 2 tsp sea salt
- ⅓ cup + 2 tbsp olive oil
- 4 oz goat cheese with honey
- ¼ cup grated parmesan
Instructions
- First, finely dice the shallot.
- Then, in an immersion blender cup, add basil, shallot, peeled garlic cloves, pine nuts, seasoning, salt, and olive oil together. Use the immersion blender to blend for 2-3 minutes until a pesto-like texture is created. Be patient as the blender works through the basil, nuts, and onion.
- Once blended, add the crumble the goat cheese and parmesan cheese into the cup.
- Blend again for 30-60 until cheese is well incorporated.
- Serve with crackers, on pasta, on grilled meats or veggies, with bread. Whatever you choose, it'll be delicious!
Notes
This pesto can be kept in an airtight container in the fridge for up to 5 days. It’s also great to freeze for up to 3 months. I like to double batch this Goat Cheese Pesto Recipe and freeze half whenever I’m making it (dirty blender once, reap the benefits twice;))
Nutrition
Serving: 1 serving | Calories: 279kcal | Carbohydrates: 7g | Protein: 5g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 16mg | Sodium: 1087mg | Potassium: 44mg | Sugar: 3g