Grilled goat's cheese with walnut & parsley pesto

Grilled goat's cheese with walnut & parsley pesto

Fed up with your usual pesto storecupboard standby? This quick walnut version will make pesto more palatable again

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 15 minutes

Method

  1. Put the walnuts, parsley and garlic in a food processor. Whizz together, adding olive oil, until you have a spoonable consistency. Season and add the lemon juice.
  2. Put the goat's cheese on a non-stick baking sheet and slide under the grill until golden.
  3. Serve the goat's cheese on the salad leaves and spoon over the pesto.

238 kcalories, protein 7.4g, carbohydrate 0.5g, fat 23 g, saturated fat 7.2g, fibre 0.3g, salt 0.54 g

Recipe from olive magazine, October 2007.

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  • 24 May 2008

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 15 minutes

Ingredients

  • 25g shelled walnuts , toasted
  • a small bunch flat-leaf parsley
  • 1 garlic clove , crushed
  • olive oil
  • a squeeze of lemon juice
  • 4 thick slices goat's cheese from a log (with a rind)
  • dark green and red salad leaves to serve
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238 kcalories, protein 7.4g, carbohydrate 0.5g, fat 23 g, saturated fat 7.2g, fibre 0.3g, salt 0.54 g

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