BROWN MUSTARD, BASIL & SUN-DRIED TOMATO PESTO

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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.

Ingredients