Sun-dried tomato, feta and walnut spread

    5 min

    This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble; toss with pasta - simply add a bit of the pasta cooking water to thin it; add Greek yoghurt to make it into a dip; or spread in sandwiches with your favourite cold meats or roasted veg.


    Greater London, England, UK
    4 people made this

    Serves: 4 

    • 5 sun-dried tomatoes packed in oil
    • 75g feta cheese
    • 75g walnuts, toasted
    • 2 tablespoons olive oil
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon chilli flakes (optional)
    • salt and pepper to taste
    • 6 tablespoons milk, or as needed

    Prep:5min  ›  Ready in:5min 

    1. Combine all of the ingredients except for the milk in a food processor or liquidiser. Start processing, then add the milk 1 tablespoon at a time till your desired consistency is reached. The mixture should be thick enough to spread on piece of bread and shouldn't be too runny. Serve straightaway or chill till needed.

    To serve with pasta

    Boil your favourite pasta according to the instructions on the packet. Reserve 125ml of the pasta cooking water just before draining. Drain and add pasta back to the pan over a low heat. Add the spread and half of the reserved pasta water; toss well. Add additional pasta water and/or milk or cream till your desired consistency is reached.

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    Reviews in English (1)


    This is so easy and quick to make, it's become an instant favourite in our house. Classic flavours that combine beautifully and have real depth. Just remember to allow a bit more time if the walnuts are freshly toasted - they'll want to be cooled by the time they reach the food processor.  -  14 Sep 2015