1 package of chevre, thawed
4 cherry tomatoes or a very small regular tomato – or one roma tomato
10 fresh basil leaves or 1/2 teaspoon dried basil
2 springs fresh oregano (leaves only) or 1/4 teaspoon dried oregano
1/4 cups walnuts, or pecans or pine nuts
2 to 3 cloves fresh garlic – peeled and sliced
Optional olive oil
In a food processor combine nuts and garlic – process until finely chopped. Add herbs to chop. Add tomatoes and Garlic. Add Garlic and blend thoroughly. If the mixture is too dry/crumbly; add a small amount of olive oil (about a teaspoon at a time) until it’s the right consistency. Salt to taste. Put in the fridge to let the flavors amplify and blend for at least 24 hours. Bring to room temperature and dress pasta, spread on crackers or use to fill ravioli.