Hazelnut Pesto with Goat Cheese

Name: Hazelnut Pesto with Goat Cheese
Cuisine: European, Italian, Mediterranean
Ingredients: 1/3 cup toasted hazelnuts, skinned; 3 tablespoons freshly grated Parmigiano-Reggiano cheese 1 cup fresh flat-leaf parsley; 1 garlic clove; 1/3 cup extra-virgin olive oil; 2 tablespoon fresh lemon juice; Kosher salt and freshly ground black pepper; 4 ounces soft goat cheese, crumbled

1 step

Updated at: Sun, 06 Oct 2024 14:01:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories348.6 kcal (17%)

Total Fat34 g (49%)

Carbs4.6 g (2%)

Sugars0.9 g (1%)

Protein8.7 g (17%)

Sodium399.9 mg (20%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅓ cuphazelnuts

toasted, skinned

3 tablespoonsParmigiano-Reggiano cheese

freshly grated

1 cupfresh flat-leaf parsley

1garlic clove

⅓ cupextra-virgin olive oil

2 tablespoonfresh lemon juice

kosher salt

freshly ground black pepper

4 ouncessoft goat cheese

crumbled

Instructions

Step 1

To the bowl of a food processor fitted with a metal blade, add hazelnuts, cheese, parsley, and garlic; process until coarsely chopped. With the motor running, slowly add olive oil and process until smooth. Transfer to a large bowl, stir in the lemon juice, and taste and adjust seasoning with salt and pepper