This feta pesto recipe mixes verdant and herbal notes to create a refreshing flavour.
Ingredients
- 50g fresh parsley leaves
- 20g fresh mint leaves
- 2 tbsp fresh lemon thyme leaves
- Leaves of 1 small rosemary sprig
- 1 fat garlic clove, finely chopped
- 30g shelled pistachios
- Finely grated zest of 1 lemon
- 150ml extra-virgin olive oil
- 85g (vegetarian) feta
To serve
- Bunch of baby carrots with green tops
- Bunch of radishes with leaves
- 1/2 cucumber, peeled and cut into batons
- 1 fennel bulb, halved and sliced
- 4 pitta breads
Method
- 1. Finely chop the herbs in a food processor with the garlic. Add the pistachios and lemon zest and blend to a rough paste. Add the oil and feta and whizz again to a smooth purée. Transfer to a serving bowl, cover and chill until needed.
- 2. Scrub the baby carrots and radishes and trim their tops. Place the bowl of pesto on a large platter, surrounded by all of the vegetables.
- 3. Shortly before serving, toast the pitta breads, then cut into small wedges and add to the platter.
Nutritional info
Per serving: 387kcals, 24.6g fat (5.1g saturated), 9.4g protein, 32.7g carbs, 4.6g sugar, 1.1g salt
Wine Recommendation
Stick to a fairly simple, crisp, dry white here. A young French Sauvignon Blanc or Italian Pinot Grigio would be ideal.