Tag Archives: goats cheese

Mushroom Walnut Parsley Pesto Recipe with Goats Cheese

We had a great long weekend here in Sussex and although the sun didn’t shine every day, we had lots of it yesterday to keep us smiling! The cloudy weather was actually a blessing in disguise as it gave me the opportunity to spend time in the kitchen to perfect a recipe that I have been working on for a while now. Here is the recipe for a mushroom-walnut-parsley pesto which I mixed into courgette noodles and then topped with a generous amount of one of my favourite goats cheeses of all time – the Rosary Garlic and Herb Goats Cheese.

This goats cheese is made in the UK and was the Supreme Champion at the British Cheese awards in 2014. It has an exceptional mousse-like soft texture and is subtly flavoured by a bit of garlic and some herbs. I can eat this simply stirred into pasta on its own with just a little olive oil, it is that tasty.

Combined with the earthy quality of the mushrooms and walnuts in this recipe, this cheese really shines and turns this humble dinner into a very special evening meal.

I made this recipe gluten free by using courgette noodles but if you are not following a gluten free diet then you can easily swap these for normal wheat pasta.


Mushroom Walnut Parsley Pesto
Mushroom Walnut Parsley Pesto topped with creamy Rosary Goats Cheese

Mushroom Walnut Parsley Pesto Recipe with Goats Cheese

Serves 2 as a main evening meal. The pesto can be stored in an air tight contained and kept in the fridge to be used within 4 days.



– 2 medium courgettes (or 160g of dried wheat pasta if preferred), sliced into noodles by using a vegetable spiralizer or a vegetable peeler.

– 50ml + 1 tablespoon of extra virgin olive oil

– 2 tablespoons of butter

– 500g of chestnut mushrooms, rubbed clean with kitchen paper + roughly sliced

– 1/4 teaspoon cayenne pepper

– 1 medium clove of garlic (finely chopped or grated)

– 80g of walnuts, raw or toasted – your preference!

– 25g of flat leaf parsley

– 1/2 teaspoon of salt

– 1/2 teaspoon of ground black pepper

– 100g Rosary Goats Cheese, sliced into 4 circles

– 25g of pine nuts to serve


Recipe Instructions

In a frying pan, heat one tablespoon of butter and 1 tablespoon of olive oil over a high heat. Add the sliced mushrooms and 1/4 teaspoon of cayenne pepper and sauté until the mushrooms are cooked through, tender and have released all their liquid. This should take around 15 minutes. Remove from pan and set aside.

Using a blender, add the finely chopped garlic, walnuts, parsley, 50ml of olive oil, salt, pepper, 1 cup of the cooked mushrooms and 2 tablespoons of water and pulse until thoroughly combined.

Heat a tablespoon of butter over a medium heat in the frying pan used to sauté the mushrooms. Add the courgette noodles and sauté until just heated through. Stir in 4 heaped tablespoons of the pesto to warm the mixture through. Taste and adjust the seasoning if required.

**If using normal wheat pasta, then cook the pasta according to the packet instructions, drain and then stir the pesto through the hot pasta in the pan. Again, taste and adjust the seasoning if required.**

Spoon the mixture into bowls and top with the remaining mushrooms, the sliced goats cheese and the pine nuts. Enjoy!

Dorstone Goats Cheese – Our Cheese of the Week

Dorstone Goats Cheese is a wonderful example of just how exciting (and far removed from bog-standard supermarket stuff) that artisan cheeses can be. Made right here in Britain, Dorstone has an interesting history, wonderful flavour and incredible (conversation starting!) appearance.  This is why it is our Cheese of the Week!

Dorstone Goats Cheese


Where is Dorstone Goats Cheese Made?

Made on top of Dorstone Hill overlooking the River Wye. This goats cheese is named after the small village of Dorstone, in Herefordshire.

How is Dorstone Created?

First, the curd from the unpasteurised goats milk (sourced from a farm in Gloucestershire) is set overnight in big buckets with a bulk starter & traditional rennet.

The curds are then left to pre-drain the next morning . It is left, as is, for a few hours and then salt is sprinkled over the mixture and the mixture is transferred to moulds.

The cheese rests in these moulds for 3 days, after which they are taken out & then rolled in a charcoal powder. This gives the cheese an interesting speckled black and white exterior when the cheese is young.

As the cheese matures, the Geotrichum (a type of mould) gives the cheese an extraordinary wrinkled appearance! This is really unique and looks very impressive on a cheese board – perfect for dinner parties where it is a real conversation starter (trust us, we know!). Sometimes, blue-green specks appear, adding  more interest to the appearance.

Why Try Dorstone?

Not only is the exterior beautifully impressive, we find that this goats cheese is flavourful + delicious – a real treat! It has a fluffy mousse-like texture and a flavoursome creamy yet zesty, lemony, salty tang. The Geotrichum imparts a savoury, nutty edge to the cheese. Dorstone doesn’t actually taste overly goat-y, making it a good choice for a dinner party.

Who Makes Dorstone?

Talented cheese makers Charlie Westhead & Haydn Roberts created Dorstone Goats Cheese. Interestingly, their farm has solar panels & a windmill to power their creamery & their waste water is processed using a wetland system. This filters waste water via reeds, wild Orchids & banks of Willows. Very impressive!

An Award Winner

In 2013, Dorstone Goats Cheese won a Gold Medal at the Mondial Du Fromage in France