Goat's cheese with parsley pesto
- 2x 100g round goat's cheese with rind (e.g. Capricorn)
- Salad and baby tomatoes on the vine, grilled, to serve, optional
For the pesto:
- 8 tbsp extra virgin olive oil
- 4 level tbsp freshly chopped parsley
- 50g (1¾ oz) walnuts, chopped
- Salt and freshly ground black pepper
Woman's Weekly cookery editor Sue McMahon says if you like runny goat's cheese, choose one that's close to its sell-by date. The more mature it is, the softer it will be
- To make the pesto: Place the olive oil, chopped parsley and walnuts, and seasoning into a food processor and whizz until smooth. Alternatively, finely chop all the ingredients and then mix together.
- Cut the goat's cheeses in half widthways and place in mini gratin dishes, or on foil with the cut surface facing upwards.
- Place under a hot grill until the cheese turns golden and just starts to melt. Remove from the grill and place gratin dishes on serving plates or, if using foil, slide a palette knife under the cheese to transfer it to the serving plates.
- Spoon some of the pesto over the cheese. Serve immediately with salad and grilled tomatoes on the vine, if you like. (Not suitable for freezing)
About parsley: Parsley is commonly used in cooking; the flat-leaf variety contains more essential oils than the curly one, so has a stronger flavour. You can eat the stalks chopped finely and use them with the leaves.Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 444(kcal)
- Fat 43.0g
- Saturates 13.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.