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Mint and Parsley Pesto

Mint and Parsley Pesto

  • 1 packed cup mint leaves
  • 1 packed cup parsley leaves, without stalks
  • ½ block of feta
  • finely grated zest of 1 lemon
  • 2 cloves garlic, peeled
  • ¼ cup sunflower seeds
  • ¼ tsp salt
  • ¼ cup extra virgin olive oil
  • ground black pepper, to taste
Wash the herbs and cut the stalks or woody bits off.
Peel the garlic
Purée together mint leaves, parsley, lemon zest, garlic, sunflower seeds, salt feta and olive oil until smooth. 
Season with salt and freshly ground pepper, to taste. Keeps up to 2 weeks in the fridge (cover the top with a layer of oil).

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