Creamy Goat Cheese Pesto


    2 Cups Packed Fresh Basil Leaves
    ½ Cup Midtown Olive Oil Garlic EVOO
    ½ Cup Freshly Grated Parmesan Cheese
    8 Ounces Fresh Chevre
    ½ Teaspoon Salt


    Put the goat cheese, basil, garlic EVOO, grated Parmesan 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 3 ½ cups.

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