California Goat Cheese Pesto

@@@@@ California Goat Cheese Pesto - 1g carb, 0g fiber

4 ounces soft goat cheese, crumbled 1 cup packed flat-leaf parsley leaves (1-2 bunches) 1/2 cup packed fresh oregano leaves (1 bunch) 2 tablespoons water 1 teaspoon Dijon mustard 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt

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

Makes about 1 cup ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy

NUTRITION INFORMATION: 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.

Source: EatingWell, August/September 2005 Formatted by Chupa Babi in MC: 07.14.07

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.

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group