Sunday, August 19, 2007

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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