BROWN MUSTARD, BASIL & SUN-DRIED TOMATO PESTO

If there’s one critter that’s in plentiful supply in the Hill Country (other than armadillos), it’s goats. It seems that anybody who has a few acres has goats. Gas-free lawnmowers, we call them! As a result, we have a lot of folks who make excellent cheeses from goat’s milk. They’re tasty and all-natural – fresh from the farm. We love to spoon this tasty pesto over goat cheese and serve with toasted bagel chips, toasted pita chips, or toasted French bread rounds.

Ingredients

1 (3½-ounce) pkg. soft sun-dried tomatoes
4 medium garlic cloves, peeled
8 jumbo pitted ripe olives
3 tablespoons Fredericksburg Farms Brown Mustard Basil Bread Dipping Mix
½ teaspoon sea salt or kosher salt
½ teaspoon sugar
2 green onions, roughly chopped
⅓ cup grated Parmesan cheese
1½ cups olive oil
2 (4-ounce) goat cheese rounds

Instructions

Combine all ingredients except goat cheese in work bowl of food processor fitted with steel blade. Process, using on/off pulses, to make a slightly chunky pesto.  Add additional olive oil if desired for a looser consistency. To serve, place the goat cheese rounds in a serving dish and pour the pesto over them. Place a small spreader knife on the edge of the dish. Serve with toasted bagel chips, toasted pita chips, or toasted French bread rounds.