Feta, Almond & Cilantro Pesto
Posted: Tue Sep 02, 2008 12:38 pm
Feta, Almond & Cilantro Pesto
Just toss a generous amount of this pesto on the pasta of your choice, use it as a filling for lasagna, canellonis, pasta shells, as a dressing for your potato salads, as a dip or spread it on bread or crackers...
Ingredients:
4 Cloves garlic
3/4 Cup Almonds, roasted
20g Cilantro/fresh coriander
1 Cup Feta cheese
1 Tbs Lemon juice
1 Tsp Thai hot chilli sauce
1/3 Tsp Paprika
1/3 Tsp Ground cumin
6 Tbs Extra-virgin olive oil
Ground black pepper, to taste
Preparation:
With processor running (see remarks if using a mortar and pestle), drop the garlic cloves into the machine and blend until finely chopped. Add the almonds and the coriander. Process until the almonds and coriander are finely chopped.
Add the feta cheese, lemon juice, chilli sauce, paprika, cumin and 6 tablespoons olive oil. Process again until well blended.
Transfer mixture into a small bowl and season to taste with freshly ground black pepper. Makes about 2 cups or enough for 4 pasta servings.
Notes:
You can replace the almonds by any other nut of your choice (hazelnuts, walnuts, pecan, etc...) as long as they are roasted/toasted.
If you wish, this pesto can also be made with a mortar & pestle. It will result in a much finer & more fragrant paste.
It can be made a few days ahead. In that case, put in a jar, top with enough olive oil to cover and refrigerate for up to a week.
Just toss a generous amount of this pesto on the pasta of your choice, use it as a filling for lasagna, canellonis, pasta shells, as a dressing for your potato salads, as a dip or spread it on bread or crackers...
Ingredients:
4 Cloves garlic
3/4 Cup Almonds, roasted
20g Cilantro/fresh coriander
1 Cup Feta cheese
1 Tbs Lemon juice
1 Tsp Thai hot chilli sauce
1/3 Tsp Paprika
1/3 Tsp Ground cumin
6 Tbs Extra-virgin olive oil
Ground black pepper, to taste
Preparation:
With processor running (see remarks if using a mortar and pestle), drop the garlic cloves into the machine and blend until finely chopped. Add the almonds and the coriander. Process until the almonds and coriander are finely chopped.
Add the feta cheese, lemon juice, chilli sauce, paprika, cumin and 6 tablespoons olive oil. Process again until well blended.
Transfer mixture into a small bowl and season to taste with freshly ground black pepper. Makes about 2 cups or enough for 4 pasta servings.
Notes:
You can replace the almonds by any other nut of your choice (hazelnuts, walnuts, pecan, etc...) as long as they are roasted/toasted.
If you wish, this pesto can also be made with a mortar & pestle. It will result in a much finer & more fragrant paste.
It can be made a few days ahead. In that case, put in a jar, top with enough olive oil to cover and refrigerate for up to a week.