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Ingredients
- 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
Method
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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.
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Step 2
Put the goat’s cheese on a non-stick baking sheet and slide under the grill until golden.
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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