Goats cheese pesto
From chef Gillian Hirst. I really want to make this: seems like it would be great on a grilled chicken breast or with some lovely seeded crackers.
- 3 cups rough-chopped basil
- half cup extra-virgin olive oil
- quarter cup melted butter
- half cup pine nuts, lightly toasted
- 4 cloves peeled and chopped garlic
- 1 tbsp lemon juice
- salt and pepper
- 50g Coolabine Caprice or other firm goats cheese, rind removed
- half cup finely-grated parmesan
Whiz all but the parmesan in the food processor. Stir in the parmesan.
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