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
Serves 4
Preparation and cooking times
Ready in 15 minutes
- 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.
- Put the goat's cheese on a non-stick baking sheet and slide under the grill until golden.
- Serve the goat's cheese on the salad leaves and spoon over the pesto.
238 kcalories, protein 7.4g, carbohydrate 0.5g, fat 23.0 g, saturated fat 7.2g, fibre 0.3g, salt 0.54 g
Recipe from olive magazine, October 2007.
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http://www.bbcgoodfood.com/recipes/4744/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
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
238 kcalories, protein 7.4g, carbohydrate 0.5g, fat 23.0 g, saturated fat 7.2g, fibre 0.3g, salt 0.54 g
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