Grilled goat’s cheese with walnut and parsley pesto
Published: December 19, 2014 at 2:27 PM
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Serves 4
A little effort
Total time: 15 mins
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This is a great autumn dish and makes for an impressive dinner-party starter. All nuts will get drier and more bitter with age - using new season walnuts will give you a sweeter pesto.
Vegetarian
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Ingredients
Nutrition
-
25g shelled walnuts
toasted
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a small bunch flat-leaf parsley
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1 clove garlic
crushed
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olive oil
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a squeeze of juice lemon
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4 thick slices from a log (with a rind) goat’s cheese
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to serve dark green or red salad leaves
Nutrition: per serving
- kcal238
- fat23g
- saturates7.2g
- carbs0.5g
- fibre0.3g
- protein7.4g
- salt0.54g
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Method
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step 1
Put the walnuts, parsley and garlic in a food processor. Whizz together, adding olive oil, until you have a spoonable consistency. Season and add the lemon juice.
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step 2
Put the goat’s cheese on a non-stick baking sheet and slide under the grill until golden.
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step 3
Serve the goat’s cheese on the salad leaves and spoon over the pesto.
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