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walnuts extra-virgin olive oil kosher salt goat cheese shallots watercress leaves lemon juice avocados vegetable sticks
Viewed: 65 - Published at: 6 years agoIngredients
- 14 ounces walnuts (2 1/4 cups)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 10 ounces fresh goat cheese, at room temperature
- 4 small shallots, minced
- 1/2 cup finely chopped watercress leaves
- 1/4 cup fresh lemon juice
- 3 Hass avocados, cut into 1/2-inch dice
- Small radishes and assorted vegetable sticks, such as celery, fennel and carrots, for serving
Method
- Preheat the oven to 350.
- Spread the walnuts on a rimmed baking sheet and toast for 7 minutes, or until golden.
- Transfer to a plate and let cool.
- In a food processor, working in 2 batches, pulse the walnuts until coarsely chopped.
- Add the second batch of nuts back to the food processor and pulse in the 1/2 cup of olive oil.
- Do not overprocess: the pesto should be slightly chunky.
- Season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
- Transfer the pesto to a medium bowl.
- Mix in the goat cheese, shallots, watercress and lemon juice.
- Season with salt and pepper.
- Fold in the avocados.
- Drizzle the dip with olive oil and serve with radishes and assorted crisp vegetables.
