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Greek Pesto

Name: Greek Pesto
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 people
Cuisine: French
Ingredients: 125 g pine nuts; 1 bunch Basil; 1 teaspoon dry oregano; 3 sprigs thyme; 1 lemon; 3 tablespoons olive oil; 150 g feta; olive oil; salt; pepper

You may already know the pesto, this delicious Italian sauce, well here is the Greek variation of the thing: the basil is accompanied by thyme and oregano, and the Parmesan replaced by feta cheese.

Greek flavors, but in an Italian spirit, a true European recipe.

40 K 4.7/5 (3 reviews)

20 min.

Easy

8.45 €

4 people

10 Ingredients

Last modified on: July 24^th 2022

For 4 people, you will need:

1 125 g pine nuts
2 1 bunch Basil
3 1 teaspoon dry oregano
4 3 sprigs thyme
5 1 lemon
6 3 tablespoons olive oil
7 150 g feta
8 olive oil
9 salt (optional)
10 pepper
Total weight: 465 grams

Times for this recipe

Preparation: 10 min.

Cooking: 8 min.

All in all: 20 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - 8 min.

Roast 125 g pine nuts in a small pan over medium heat, stirring regularly, they must be well browned.

Let cool.

Stage 2 - 5 min.

In a high-sided container, put the leaves of 1 bunch Basil, 1 teaspoon dry oregano and the leaves of 3 sprigs thyme.

Pour over the juice and zest of 1 lemon, then 3 tablespoons olive oil.

Blend once.

Stage 3 - 2 min.

Add the roasted pine nuts, 150 g feta cut into small pieces, and pepper generously (do not add salt).

Stage 4 - 3 min.

Blend a second time, drizzling in enough olive oil to achieve a mustard-like consistency.

Check seasoning.

Place in the refrigerator in a closed jar.

Remarks

This is a rough recipe, feel free to adapt the proportions of oil, feta and basil to your taste, and to the result once you have tasted it.

If you can get fresh oregano, don't hesitate, it will be better.

Keeping: Several days in the refrigerator, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=20 %	40 RDI=3 %	150 RDI=20 %	1,700 RDI=90 %	7,140 RDI: 90 %
Per 100 g	9 RDI=4 %	7 RDI=1 %	30 RDI=5 %	370 RDI=20 %	1,540 RDI: 20 %
Per person	10 RDI=4 %	8 RDI=1 %	40 RDI=6 %	430 RDI=20 %	1,780 RDI: 20 %