This delightful Genovese Pesto & Goat Cheese Dip will transport you to Italy instantly. It is so easy to make and can be made in no time at all with just 5 ingredients. Top with pine nuts and serve at room temperature with cherry tomatoes or grated cheese.
Herby, creamy and cheesy. This cheese spread recipe is a fantastic summer option as it is can be made in just one step. Simply blend, serve and enjoy!
Pesto comes from the Italian word pestare and means pound, or crush in English. This dip features classic Italian ingredients such as pesto, sundried tomatoes, pine nuts, goat’s cheese and cream cheese making it ideal for cheese lovers!
Skies the limit when it comes to serving this dip and I love serving it on hot days because it is always so refreshing and cooling. If you want to do it big then serve it on a charcuterie board with olives, mozzarella balls, prosciutto, cherry tomatoes, salami and more!
Why I love this recipe
- This Genovese pesto & goat cheese spread is a fabulous summer option because you don’t have to stand over a hot stove to make it!
- Oh and did I mention that this goat cheese spread can be made in less than 5 minutes? Simply blend all of the ingredients, scoop it into a bowl and it’s ready.
- You can also make this dip ahead of time. Blend all of the ingredients and refridgerate the pesto dip in an airtight container for 3-4 days.
Ingredients You’ll Need
- Pesto: Good-quality pesto will set this pesto apart from the rest. Add homemade pesto or shop bought.
- Cheese: Adding cream cheese and goats cheese makes this dip creamy and cheesy. Opt for good-quality cheese for the best taste.
- Sundried tomatoes: The addition of sundried tomatoes adds a distinctive sweet-tart flavour to this dip so don’t skip it.
- Pine nuts: Top this pesto with pine nuts as it adds a delicious crunch to every bite.
How to Make Genovese Pesto & Cheese Dip
Start by adding ingredients to a blender. Add cream cheese, goat cheese, sundried tomatoes first and blend on high until creamy.
Then add 1/2 of the pesto and all of the pine nuts but a handful to a blender or food processor and blend on high until well combined.
Next, scoop the pesto into a bowl, top it with the remaining finely sliced sundried tomatoes, a few pine nuts, a swirl of pesto and it’s done!
Other Easy Dip To Try
How to store Genovese Pesto Dip
Store the pesto dip in the fridge covered for up to 3 days and serve at room temperature. This dip can also be frozen in a tightly sealed container for up to two months and thawed in the fridge once you are ready to serve it.
Where did pesto originate from?
Pesto originates from Genoa, Liguria, Nothern Italy. It typically usually includes Genoese basil, garlic cloves, pine nuts and cheese. To make authentic pesto crush the ingredients using a marble or wooden pestle and mortar instead of using a blender.
Is this Italian cheese spread recipe vegetarian?
Traditional Italian pesto tends to include cheese made with animal rennet so it is not vegetarian-friendly. However, if you are making this recipe at home using my homemade pesto recipe or a store-bought recipe that includes no animal products then this recipe would be considered vegetarian.
What do you eat with this pesto and cream cheese dip?
This dip is an excellent addition to any charcuterie board and is best served with crackers, pretzels, veggie sticks, and cured meats. It is also great as a spread on sandwiches or dolloped on pizza as an alternative to traditional cheeses.
What is a good substitute for pine nuts?
If you don’t have any pine nuts then you can swap them for pecans as they have a similar taste. Alternatively, you can also use walnuts, cashews, hazelnuts, almonds; pistachios or macadamia nuts to add some crunch.
Genovese Pesto Dip
- Blender or Food Processor
- Measuring Cups
- 1/2 cup pesto divided
- 250 g cream cheese room temperature
- 300 g goat cheese
- 6 sundried tomatoes thinly sliced
- 1/2 cup pine nuts
- Add the cream cheese, goat cheese and 5 sliced sundried tomatoes to a blender or food processor and blend until creamy.
- Next add half of the pesto and the pine nuts and blend again for a few seconds until mixed.
- Scoop pesto out into a bowl and top with finely diced tomatoes, a few pine nuts and/or a swirl of the remaining pesto.