Ingredients
Green Goddess Pesto
- 5 tablespoons extra virgin olive oil
- 2 medium garlic cloves (peeled)
- ½ cup fresh basil leaves (packed)
- ½ cup freshly chopped chives
- ⅓ cup fresh tarragon leaves (packed)
- ¼ cup freshly grated parmesan cheese
- ¼ cup pistachios (toasted)
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Assembly
- 2-4 ounces spreadable goat cheese
- 2-3 dozen crackers (recommendation: gluten-free Raincoast Oat Crisps)
Instructions
- Prepare the pesto: In a blender, layer the olive oil, peeled garlic cloves, basil leaves, chopped chives, tarragon leaves, and freshly grated Parmesan cheese. Pulse on medium-high speed for about 15 seconds until the mixture is smooth.
- Add pistachios and seasoning: Add the toasted pistachios, kosher salt, and pepper to the blender. Pulse again until you reach your desired consistency, leaving some small pieces of nuts for texture.
- Assemble the bites: Spread about one teaspoon of spreadable goat cheese on each cracker to create a creamy base layer.
- Add the pesto topping: Spread approximately half a teaspoon of the green goddess pesto on top of the goat cheese on each cracker. Serve immediately for best freshness.
Notes
- To toast pistachios, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- The pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free crackers to make this appetizer gluten-free.
- Adjust salt and pepper according to your taste preferences.
- This recipe serves 2 but can be easily doubled or tripled for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
