Feta pesto with crudités and toasted pitta bread

Feta pesto with crudités and toasted pitta bread
  • Serves icon Serves 4-6 people
  • Time icon Ready in 25 minutes

This feta pesto recipe mixes verdant and herbal notes to create a refreshing flavour. Serve with baby veg and toasted pitta for the perfect sharing platter.

Nutrition: per serving

Calories
387kcals
Fat
24.6g (5.1g saturated)
Protein
9.4g
Carbohydrates
32.7g (4.6g sugars)
Salt
1.1g
Calories
387kcals
Fat
24.6g (5.1g saturated)
Protein
9.4g
Carbohydrates
32.7g (4.6g sugars)
Salt
1.1g

For 6 servings

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
  • ½ 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.

delicious. tips

  1. Stir the feta pesto through cooked pasta to make a delicious main meal.

  2. Stick to a fairly simple, crisp, dry white here. A young French Sauvignon Blanc or Italian Pinot Grigio would be ideal.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
September Cover

Rate & review

Rate

5 votes

Reviews

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

September 2019