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This snack pairing of Cranberry Almond Crisps, goat cheese, and pistachio pesto is perfect for the holiday season. This recipe was inspired by a pesto goat cheese my aunt would serve. I put a twist on the pesto using pistachios and arugula. I think the Cranberry Almond Crisps complement the pesto with the cranberries. If you wanted to make it dairy free I would recommend a cashew cheese like Miyoko's. I hope you enjoy.
- Anna Goldstone 📸 @annaseatzz
½ cup pistachios
1 clove garlic
½ cup arugula
1 cup basil
1 tablespoon nutritional yeast
¼ cup olive oil
salt and pepper to taste
1 box of Cranberry Almond Crisps
A soft goat's cheese such as Fredrikson Farm, Montchevre, or Vermont Creamery
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Toast the pistachios for 5-7 minutes at 325 degrees. Let cool.
Add basil, arugula, garlic, nutritional yeast, pistachios, olive oil, salt, and pepper into a food processor, scraping down the sides as needed.Â
Serve crisps with a spread of goat cheese and pesto. Enjoy!
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