Walnut Pesto And Goat Cheese Dip Recipes

WALNUT BASIL PESTO WITH GOAT CHEESE

Walnut Basil Pesto with Goat Cheese image

This easy pesto recipe is even more flavorful (& economical) with the addition of walnuts instead of pine nuts and creamy, tangy goat cheese. The perfect sauce, spread, or dip for any of your favorite foods.

Provided by Mary

Time 10m

Number Of Ingredients 8

Ingredients

2 cups fresh basil, packed
1/2 cup extra virgin olive oil
1/2 cup walnuts
2 ounces goat cheese, crumbled
1/4 cup parmesan cheese, grated
3 cloves garlic
1/4 tsp. salt, more to taste
1/8 tsp. pepper

Steps:

In a food processor or high speed blender, add basil leaves, walnuts, and olive oil. Pulse until walnuts are broken into small pieces.
Add cheeses, garlic, and spices and continue to pulse until pesto is somewhat smooth but still has a bit of texture. Scrape down the sides of the food processor or blender periodically.
Use as a dip, pasta sauce, or spread on any of your favorite foods.
Store in the fridge for up to 10 days, or in the freezer up to 6 months.

Nutrition Facts : Calories 49 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 41 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CRUDITéS WITH LEMON-PESTO GOAT CHEESE DIP

Crudités with Lemon-Pesto Goat Cheese Dip image

Provided by Meredith Deeds

Categories Condiment/Spread Vegetable Appetizer No-Cook Vegetarian Quick & Easy New Year's Eve Goat Cheese Lemon Basil Pine Nut Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

Assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)
10 ounces soft fresh goat cheese, room temperature
2/3 cup sour cream
1/4 cup plus 2 tablespoons purchased pesto
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons toasted pine nuts

Steps:

Arrange vegetables on platter; cover and chill. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth. Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.

GOAT CHEESE, TOMATO, AND PESTO DIP

Goat Cheese, Tomato, and Pesto Dip image

The dish is not only easy to make, it is gorgeous and makes many mouths happy! Bring it to a party and I guarantee at least 5 people ask you for the recipe. I brought this to a BBQ and folks used it as a burger topping. YUMMMMMY.

Provided by charkins

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 4

Ingredients

1 (8 ounce) package goat cheese, softened
1 (8 ounce) jar pesto, or as needed
3 tomatoes, chopped
1 (8 ounce) loaf French bread, sliced

Steps:

Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 13.9 g, Cholesterol 21.5 mg, Fat 15.3 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 6.5 g, Sodium 377.4 mg, Sugar 1.9 g

PESTO GOAT CHEESE SPREAD

Pesto Goat Cheese Spread image

Categories Condiment/Spread No-Cook Vegetarian Quick & Easy Cream Cheese Goat Cheese Basil Gourmet

Number Of Ingredients 3

Ingredients

4 ounces soft mild goat cheese at room temperature
2 ouncres cream cheese at room temperature
1/4 cup pesto

Steps:

Stir together all ingredients with salt and pepper to taste until smooth.

WALNUT PESTO

Walnut Pesto image

A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!

Provided by teachhope03

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 5

Ingredients

2 cups basil leaves
½ cup walnuts
¼ cup olive oil
2 cloves garlic
1 tablespoon lemon juice

Steps:

Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g

PESTO GOAT CHEESE DIP

Pesto Goat Cheese Dip image

Super quick and easy dip that tastes like you fussed. The amounts are approximate - you can make as much or as little as you want. The pine nuts could be toasted before hand but I've usually just throw them on. A pesto that we really enjoy is a Garlic and Basil Pesto with Sun-dried tomatoes but any will do. Have fun - this is a very changeable recipe.

Provided by DDW7976

Categories Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

3 -6 ounces goat cheese
1/2 cup pesto sauce (+/- depending on how much you want)
pine nuts
cracker

Steps:

Spread the desired amount of goat cheese into a shallow dish.
Spread pesto over the top- just enough to coat it nicely.
Sprinkle with pine nuts.
Heat in 350 degree oven or microwave until heated through.
Serve with crackers (Carrs are the best.).

Nutrition Facts : Calories 77.4, Fat 6.3, SaturatedFat 4.4, Cholesterol 16.8, Sodium 109.5, Carbohydrate 0.5, Sugar 0.5, Protein 4.6

PESTO-GOAT CHEESE TOASTS

Pesto-Goat Cheese Toasts image

I came across this recipe years ago. Everyone who tries these little toasts absolutely loves them. The pesto is easy to find in the grocery store, and it blends beautifully with the tangy, creamy goat cheese. -Jennifer Kunz, Troy, Michigan

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 16 servings.

Number Of Ingredients 3

Ingredients

16 slices French bread (1/2 inch thick)
1 log (11 ounces) fresh goat cheese, cut into 16 slices
3 tablespoons prepared pesto

Steps:

Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 181mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

WALNUT PESTO AND GOAT CHEESE DIP

Walnut Pesto and Goat Cheese Dip image

If you want to make this ahead of time, don't add the avacodoes until just before serving. From Food and Wine.

Provided by HappyMommy1422

Categories Fruit

Time 30m

Yield 4 cups

Number Of Ingredients 12

Ingredients

14 ounces walnuts (2 1/4 cups)
1/2 cup extra virgin olive oil, plus
more extra virgin olive oil, for drizzling
kosher salt
fresh ground pepper
10 ounces fresh goat cheese, at room temperature
4 small shallots, minced
1/2 cup finely chopped watercress leaf
1/4 cup fresh lemon juice
3 Hass avocadoes, cut into 1/2 inch dice
1 small radish
assorted fresh vegetable, cut into sticks (such as celery, fennel and carrots, for serving)

Steps:

Preheat the oven to 350°.
Spread the walnuts on a rimmed baking sheet and toast for 7 minutes, or until golden.
Transfer to a plate and let cool.
In a food processor, working in 2 batches, pulse the walnuts until coarsely chopped.
Add the second batch of nuts back to the food processor and pulse in the 1/2 cup of olive oil.
Do not overprocess: the pesto should be slightly chunky.
Season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
Transfer the pesto to a medium bowl.
Mix in the goat cheese, shallots, watercress and lemon juice.
Season with salt and pepper.
Fold in the avocados.
Drizzle the dip with olive oil and serve with radishes and assorted crisp vegetables.

Nutrition Facts : Calories 1328.6, Fat 128.8, SaturatedFat 26.6, Cholesterol 56.1, Sodium 379.6, Carbohydrate 27.1, Fiber 13.7, Sugar 5.1, Protein 32.9

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2013-12-07 Step 1. Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 7 minutes, or until golden. Transfer to a plate and …
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Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 7 minutes, or until golden. Transfer to a plate and let cool. In a food processor, working in 2 batches, pulse the walnuts until coarsely chopped. Add the second batch of nuts back to the food processor and pulse in the 1/2 cup of olive oil. Do not overprocess: the pesto should be slightly chunky. Season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
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