Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: Vegetarian/GF
This delicious concoction has many uses. Toss it with hot, fresh pasta and it will turn into a light, creamy sauce. Spread it on sandwiches, or slices of toast. Use it to stuff ravioli. Put it on an omelette, or on a salad. Eat it with a spoon.
- 8 ounces chevre
- a glug of olive oil, or walnut oil
- The zest and juice of 1/2 lemon
- 2 scallions (I actually used the leaves of wild leeks when I made this. You could also use shallot, chives, or garlic, in place of the scallion).
- salt and pepper to taste
- Dump the chevre into a bowl.
- Add some oil, I use about a tablespoon, and the lemon zest and juice
- Rinse the scallions and slice the green leaves into little rounds, reserving the white bulbs for another use (or throw it all in...it will be great either way). If you're using another allium, such as garlic or shallot, mince it before adding.
- Add some salt and pepper, and stir it all up.
- Taste the concoction. Would you like it to be more tangy? If so, add more lemon juice, or a splash of vinegar. Does it need salt or pepper? Add some more. You could even get really wild and mix in some hot sauce, or kimchi brine, or anything else you desire.