Feta pesto with crudités and toasted pitta bread

Name: Feta pesto with crudités and toasted pitta bread
Prep time: 25 min
Total time: 25 min
Yield: Serves 4-6 people
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

Published: 30 Sep 07
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4-6 people
Ready in 25 minutes

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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

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.

Recipe from October 2007 Issue

Nutrition

Nutrition: per serving

For 6 servings

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

delicious. tips

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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