Directions:
- In a small frying pan over a medium heat, lightly toast the pine nuts until they're just beginning to turn golden, then tip out into a food processor. Add the garlic, sorrel, parsley and a pinch of salt to the pine nuts, then pulse a few times until roughly chopped and combined. Slowly pour in the olive oil, pulsing as you go, until the pesto is the consistency you like.
- Spoon the pesto mixture into a bowl and stir in the goat's cheese. The pesto will keep, sealed in a jar with a slick of olive oil over the top, for about a week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.68 Kcal (1200 kJ) | ||
| Calories from fat | 250.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.78g | 43% | |
|---|---|---|---|
| Cholesterol | 7.88mg | 3% | |
| Sodium | 26.61mg | 1% | |
| Potassium | 32.04mg | 1% | |
| Total Carbs | 7.7g | 3% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 2.96g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 69.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 624.28 Kcal (2614 kJ) | ||
| Calories from fat | 544.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.49g | 43% | |
|---|---|---|---|
| Cholesterol | 17.15mg | 3% | |
| Sodium | 57.94mg | 1% | |
| Potassium | 69.76mg | 1% | |
| Total Carbs | 16.76g | 3% | |
| Sugars | 15.41g | 28% | |
| Dietary Fiber | 0.4g | 1% | |
| Protein | 6.45g | 6% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 0.9mg | 2% | |
| Calcium | 150.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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