In a recent effort to not waste, I found myself in the Yes, Joy kitchen with leftover a green pistou (fancy word for pesto) dressing from a salad made the previous day.
I was also fortunate enough to have some goats curd in the fridge too. When it came to needing a selection of dips for a grazing platter - this concoction was born. And this recipe is at the request of a lovely individual who enjoyed it! :)
Don’t get to exact with the quantities. Essentially you want a nice green pesto mixed in with some goats curd (Meredith Dairy does one available from some large grocers, or if you can’t find that easily or want to save $ a good crème fraiche or soft goat cheese would work well also).
TIME 20 MINS
- Half a bunch of Mint*
- Half a bunch of Coriander*
- Salt + Pepper
- Clove of garlic (peeled)
- Citrus of your liking – 1 x lemon, lime or orange
- Goats Curd
*Make with full herb bunches and use the excess pesto atop of some roasted pumpkin with toasted buckwheat & pomegranate seeds, as a salsa verde for tacos, or even on top of grilled fish or steak like a chimichurri!