Feta pesto with crudités and toasted pitta bread
- October 2007
- Serves 4-6 people
- 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.
- 24.6g (5.1g saturated)
- 32.7g (4.6g sugars)
For 6 servings
- 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
- 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
- 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.
- 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.
- Shortly before serving, toast the pitta breads, then cut into small wedges and add to the platter.
Stir the feta pesto through cooked pasta to make a delicious main meal.
Stick to a fairly simple, crisp, dry white here. A young French Sauvignon Blanc or Italian Pinot Grigio would be ideal.
Rate & review
Or, how about...?
Sharing recipes to feed a crowd
Crudités with smoked aïoli and a beetroot and mint dip
You can’t go wrong with a snack platter of vegetables and dips. This recipe uses...
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...