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 minutesminutes
Servings 6servings
Author Brynn McDowell, RD at The Domestic Dietitian
Ingredients
Whipped Goat Cheese
6ouncesgoat cheesesoftened at room temperature
1 clovegarlic
1/2lemon, zest and juice(save remaining half for pesto)
1tbspextra virgin olive oil
Walnut Pesto
2cupsCalifornia Walnuts
1cuparugula
1clovegarlic
3tbspfresh chives
1/2lemon, juiced(use remaining lemon half from whipped goat cheese)
1/2cupextra virgin olive oil
salt and pepper, to taste
2tbspCalifornia Walnuts, for optional garnishchopped
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