Grilled goat’s cheese with walnut and parsley pesto

Grilled goat’s cheese with walnut and parsley pesto

  • serves 4
  • A little effort

This is a great autumn dish and makes for an impressive dinner-party starter. All nuts will get drier and more bitter with age - using new season walnuts will give you a sweeter pesto.



  • shelled walnuts 25g, toasted
  • flat-leaf parsley a small bunch
  • garlic 1 clove, crushed
  • olive oil
  • lemon a squeeze of juice
  • goat’s cheese 4 thick slices from a log (with a rind)
  • dark green or red salad leaves to serve


  • Step 1

    Put the walnuts, parsley and garlic in a food processor. Whizz together, adding olive oil, until you have a spoonable consistency. Season and add the lemon juice.

  • Step 2

    Put the goat’s cheese on a non-stick baking sheet and slide under the grill until golden.

  • Step 3

    Serve the goat’s cheese on the salad leaves and spoon over the pesto.

Nutritional Information

  • Kcals 238
  • Fat 23g
  • Saturates 7.2g
  • Carbs 0.5g
  • Fibre 0.3g
  • Protein 7.4g
  • Salt 0.54g