Coriander & Goat’s Cheese Pesto

Name: Coriander & Goat’s Cheese Pesto
Yield: Makes about 300 ml (½ pint, 1¼ cups)
Ingredients: 50 g (2 oz, ¼ cup) mascarpone; 1 garlic clove, crushed; 75 g (3 oz, scant ½ cup) soft mild goat’s cheese, such as Sainte-Maure, Golden Cross or Roubiliac; Salt & freshly ground black pepper; 150 ml (¼ pint, ⅔ cup) extra-virgin olive oil; 1 tablespoon pine kernels; 2 tablespoons freshly grated Parmesan; 50 g (2 oz, 1 cup) fresh coriander leaves

Preparation info

Makes about
300 ml

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Throughout this book you will discover the versatility of this sauce. It is wonderful with fresh pasta and can also be used as a stuffing for vegetables, fish or chicken if you halve the amount of olive oil. You could also vary the herbs, replacing the coriander with basil, for example, or with a combination of fresh herbs.

Ingredients

1 garlic clove, crushed
50 g (2 oz, 1 cup)

Sauce
Gluten-free
Vegetarian

Method

Put the garlic, coriander and pine kernels in a blender and blitz to a purée, gradually adding the olive oil. Add the cheeses and blend again until the mixture has a thick, saucelike consistency. Season with salt and pepper.