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Description Edit

The taste of soft goat cheese is more present in this California version of pesto than Parmigiano-Reggiano is in a basil pesto. Consider it a multidimensional recipe: dip, sauce and spread.

Ingredients Edit

Directions Edit

  1. Place all ingredients in a food processor; pulse a few times.
  2. Then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Nutritional information Edit

Per 2-tablespoon serving:

  • 43 calories | 3 g fat (2 g sat, 1 g mono) | 7 mg cholesterol | 1 g carbohydrate | 3 g protein | 0 g fiber | 145 mg sodium.

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