Goat Cheese Pesto



2 cups packed fresh basil leaves
½ cup Liquid Gold Garlic Extra Virgin Olive Oil
½ cup freshly grated Parmesan cheese
8 oz. fresh chevre (goat cheese)
½ teaspoon salt


Put the basil, garlic olive oil, grated Parmesan, goat cheese and salt in a food processor or blender and process to a smooth paste. Use immediately as a dip, spread or served over hot pasta.

Makes 3½ cups.

Older Post Newer Post