by AppleAnnie
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my 15 recipes »
Photo by AppleAnnie
AppleAnnie's Notes:
4 ounces fresh, plain goat cheese at room temperature Ask a question about this ingredient
grated zest from ½ lemon (regular or Meyer) Ask a question about this ingredient
juice from ½ lemon (regular or Meyer) Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1 teaspoon agave nectar (optional) Ask a question about this ingredient
1 tablespoon tightly packed fresh basil leaves rolled and thinly sliced Ask a question about this ingredient
Blend all the ingredients except the basil until smooth and creamy. (A mini-prep works fine for this amount.)
Ask a question about this stepAdd the fresh basil and blend again until basil shreds are evenly distributed.
Ask a question about this stepRefrigerate for several hours for the flavors to develop.
Ask a question about this stepServe as a dip for crudités, a spread for crackers, as a salad dressing, or as a topping for cooked vegetables
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Looks luscious! I bet its also good on pasta!