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
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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