Bake to your heart’s content with food photographer and blogger Shelly Westerhausen’s new collection of vegetarian and vegan recipes. Organized by theme (you know you need more vegetarian camping recipes in your life) this is one book every plant-lover’s cookbook library needs. This whipped goat cheese and pistachio pesto dip will be the life of the party.
This dip can be whipped up in less than ten minutes and requires no cooking time at all. The end result is light and airy, so it’s perfect for a hot summer day when you’d rather be spending time by the pool than slaving away in your kitchen. Feel free to substitute any herbs you have on hand for the pesto. Serve with crackers or chopped vegetables for a more healthful scoop. Microgreens are especially lovely as garnish, but mint and basil leaves and snipped chives are pretty, too.
Reprinted with permission from Vegetarian Heartland
- 2/3 cup shelled pistachios
- 1 cup packed arugula leaves
- 3 tablespoons chopped fresh chives
- 10 Fresh Basil leaves
- 5 fresh mint leaves
- juice of 1/2 lemon
- 1/2 cup olive oil, plus more for drizzling
- Fine sea salt and freshly ground black pepper
- 4 ounces fresh goat cheese
- 2 cups cold heavy cream
- Microgreens for garnish (optional)
- Pita chips, crackers, or sliced vegetables for serving
For the dip
Place a bowl of a stand mixer, and a rimmed plate or shallow bowl in the freezer for 10 minutes to chill.
Meanwhile, in a food processor, combine the pistachios, arugula, chives, basil, mint, and lemon juice and process until combined, about 30 seconds. With the motor running, slowly pour in the olive oil and process until the pesto is smooth. Season with salt and pepper.
Remove the chilled bowl from the freezer and attach to the stand mixer. Combine the goat cheese and heavy cream in the chilled bowl and beat at medium speed just until stiff peaks form, 5 to 6 minutes.
Spread the goat cheese mixture evenly over the bottom of the chilled rimmed plate. Spoon the pesto over the goat cheese mixture, spreading it evenly. Drizzle with olive oil and sprinkle with microgreens (if using). Serve immediately with pita chips, crackers, or vegetables.