California Goat Cheese Pesto

Description
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
 * Source: Eating Well, August/September 2005
 * Formatted by Chupa Babi in MC: 07.14.07
 * Total time: 15 minutes
 * Makes about 1 cup

Ingredients

 * 4 ounces soft goat cheese, crumbled
 * 1 cup packed flat-leaf parsley leaves (1-2 bunches)
 * ½ cup packed fresh oregano leaves (1 bunch)
 * 2 tablespoons water
 * 1 teaspoon Dijon mustard
 * ½ teaspoon freshly ground pepper
 * ¼ teaspoon salt

Directions

 * 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
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.