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whipped walnut pesto dip
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Whipped Walnut Pesto Dip

This plant based, Mediterraenan diet inspired, Whipped Walnut Pesto Dip features California walnuts for a simple and savory snack.
Course Appetizer, dip, Snack
Cuisine Mediterranean
Keyword dip, pesto, plant based snack, savory snack, vegetarian, walnuts
Prep Time 10 minutes
Servings 6 servings
Author Brynn McDowell, RD at The Domestic Dietitian

Ingredients

Whipped Goat Cheese

  • 6 ounces goat cheese softened at room temperature
  • 1 clove garlic
  • 1/2 lemon, zest and juice (save remaining half for pesto)
  • 1 tbsp extra virgin olive oil

Walnut Pesto

  • 2 cups California Walnuts
  • 1 cup arugula
  • 1 clove garlic
  • 3 tbsp fresh chives
  • 1/2 lemon, juiced (use remaining lemon half from whipped goat cheese)
  • 1/2 cup extra virgin olive oil
  • salt and pepper, to taste
  • 2 tbsp California Walnuts, for optional garnish chopped

Instructions

  • Allow goat cheese to soften at room temperature while you make the Walnut Pesto portion first.
  • To make the pesto, place the California Walnuts, arugula, garlic, chives, and juice of 1/2 lemon into a food processor. Pulse until everyting is finely chopped. With the processor still running, slowly drizzle in the olive oil and puree until everyting is creamy and combined. Taste and season as needed with salt and pepper.
  • Place pesto in a small bowl and side aside.
  • In the same food processor, combine the softened goat cheese, garlic, reamining lemon juice, lemon zeesto and 1 tablespoon olive oil. Puree until whipped and creamy.
  • Place your whipped goat cheese on a small plate or in a small bowl and swirl in the walnut pesto on top. Garnish with additional chopped Califonia Walnuts if desired.

Notes

Serving suggestions - with crackers/pita chips, as a dip for raw vegetables, with toasted bread, or on top of grilled chicken