Compound Chevre With Basil And Walnuts

• 4 ounces chevre, unflavored
• 1/4 cup walnut halves or pieces
• 1/4 cup chopped basil, chiffonade style
• 1 tablespoon walnut oil
• 2 teaspoons olive oil (the best you have)
• 1 squeeze lemon juice (no more than 1/4 teaspoon
• 1/4 to 1/2 teaspoons freshly ground black pepper
• salt (optional)

1. Toast walnuts in a cast iron skillet on the stove. Just warm them till you can smell them, less than five minutes. Set aside to cool slightly.
2. Grind walnuts in a food processor until they look like bread crumbs. They should be moist, almost clumping together like pie dough.
3. Combine all ingredients, though hold back on the salt. (It helps if the chevre is at room temperature). Taste, and salt if you like. I think goat cheese is perfectly salty, so I didn't add any.
4. Use any way you like!

chevre, walnut halves, basil, walnut oil, olive oil, lemon juice, freshly ground black pepper, salt

Taken from food52.com/recipes/5483-compound-chevre-with-basil-and-walnuts (may not work)