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.
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