Walnut Basil Pesto With Goat Cheese Food

BASIL PESTO GOAT CHEESE BALL

Steps:

• Mix the cheese and pesto in a bowl until well combined.
• Scrape the contents of the bowl onto a sheet of plastic wrap, gather into a rough ball and twist at the top to seal.
• Freeze for one hour, or put in the fridge for about four hours ( or until the cheese ball firms up ).
• Place the pine nuts in a bowl. Drop the cheese ball directly from the plastic wrap into the bowl and discard the plastic wrap. Roll the cheese in the pine nuts until the entire ball is covered in nuts.
• Serve with crackers or a sliced baguette and a few sprigs of fresh basil.

EASY WALNUT BASIL PESTO

Steps:

• Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.

WALNUT BASIL PESTO WITH GOAT CHEESE

Steps:

• In a food processor or high speed blender, add basil leaves, walnuts, and olive oil. Pulse until walnuts are broken into small pieces.
• Add cheeses, garlic, and spices and continue to pulse until pesto is somewhat smooth but still has a bit of texture. Scrape down the sides of the food processor or blender periodically.
• Use as a dip, pasta sauce, or spread on any of your favorite foods.
• Store in the fridge for up to 10 days, or in the freezer up to 6 months.

BASIL-WALNUT PESTO AND TOMATO ON A BAGUETTE

Steps:

• Combine basil, garlic and walnuts in a food processor and chop well. Slowly drizzle in olive oil, keeping processor going. Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week.
• To make sandwiches: Cut baguette into sandwich-size pieces. Cut each piece down the center, leaving one side intact. Slather bread with pesto. Slice four tomatoes thinly and distribute between sandwiches.

BASIL-WALNUT PESTO

Steps:

• Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
• Blend until thoroughly combined.
• Add Parmesan and butter (if using) and blend 5-10 seconds more.
• Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
• Serve over pasta with bread and salad.

GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA

Steps:

• Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
• Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
• Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
• Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
• **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.