This is a slightly sweet fig pesto made with a lovely creamy French goat cheese called Bucherondin de Chevre. Bucherondin (boosh-rohn-din) comes from Sevre et Belle, a large, century-old dairy cooperative in the Poitou-Charentes region of France. It taste like a cross between chevre and brie cheese.
It is a great cheese to serve on a holiday cheese platter along with this pesto.
My friend Allison turned me on to Bucherondin de Chevre. She served it by putting a small piece on top of a half of fresh fig and sprinkled it with chives. That’s where I got the idea for this pesto.
Recipe: Approx. 2 1/2 Cups
- 1/3 Cup Bucherondin de Chevre Cheese (Rind optional)
- 2 Cups (about 7 to 8) Whole Fresh Black Mission Figs – stems removed – quartered
- 1 Cup Raw Walnuts
- 1/4 Cup Virgin Coconut Oil
- 1/4 Cup Maple Syrup
Cut the stems off the figs and add everything to a food processor or blender and puree.
Figs are high in potassium, which helps control high blood pressure. They have a high concentration of fiber that is helpful in digestion, weight management, constipation; helps prevent colon cancer, post-menopausal breast cancer, hypertension, and diabetes. The soluble fiber pectin, helps pull out excess cholesterol. They are also high in calcium that strengthens bones and help reduce macular degeneration. They are very high in antioxidants that are excellent for the liver.