Goat Cheese Pesto Dip
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 1½ cups
A creamy dip made with chèvre, fresh herbs, and garlic scales. Great for dipping veggies in and spreading on a sandwich.
  • 4 (or more) garlic scapes (can also use 2 garlic cloves)
  • ½ cup nuts (almonds, pine nuts, or walnuts)
  • 3 cups fresh arugula, washed and dried (can use more herbs, spinach or chard)
  • 2 cup fresh herbs (parsley, oregano, basil)
  • ½ cup or so olive oil
  • 8-10 ounces fresh goat cheese
  • salt and pepper, to taste
  1. If using garlic cloves, with food processor motor running add the garlic cloves through the feed hole to finely chop. Turn off and add the nuts. Pulse until chopped. Add the garlic scapes, if using, arugula and herbs to the food processor. Pulse a few times until everything is finely chopped. Through the feed hole, add just enough olive oil for a smooth paste to form. Turn off and scrape down sides. Add the goat cheese and pulse until combined. Add more olive oil if needed to bring it to a spreadable consistency. Taste and add salt and pepper. Pulse again until well combined.
  2. Serve with raw veggies, over hot pasta, or with bread.
Spinach Goat Cheese Pesto Dip: use 2 cloves garlic, ½ cup nuts (almonds, pine nuts, or walnuts), 4 cups fresh spinach (washed and dried), cup fresh herbs (parsley, oregano, basil), ½ cup or so olive oil, and 10 ounces fresh goat cheese. Prepare as directed above.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/06/goat-cheese-pesto-dip.html