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  • 25g shelled walnuts
    toasted
  • a small bunch flat-leaf parsley
  • 1 clove garlic
    crushed
  • olive oil
  • a squeeze of juice lemon
  • 4 thick slices from a log (with a rind) goat’s cheese
  • to serve dark green or red salad leaves

Nutrition:

  • kcal238
  • fat23g
  • saturates7.2g
  • carbs0.5g
  • fibre0.3g
  • protein7.4g
  • salt0.54g

Method

  • step 1

    Put the walnuts, parsley and garlic in a food processor. Whizz together, adding olive oil, until you have a spoonable consistency. Season and add the lemon juice.

  • step 2

    Put the goat’s cheese on a non-stick baking sheet and slide under the grill until golden.

  • step 3

    Serve the goat’s cheese on the salad leaves and spoon over the pesto.

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