Feta and red pepper pesto

    5 min

    A fantastic, quick utilitarian pesto, for use with chicken, pork, green vegetables or even as a healthy dip for snacks. Can be used cold or as a stuffing for chicken breasts.

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    Serves: 4 

    • 100g jarred roasted red peppers
    • 100g feta cheese
    • 100g toasted pine nuts
    • 3 to 4 cloves roasted garlic
    • salt and pepper to taste

    Prep:5min  ›  Ready in:5min 

    1. Pt everything in a food processor, and blitz until pine nuts are like granules. Spoon into a bowl and for best flavour refrigerate for a couple of hours before serving.
    2. It will keep for up to 7 days in the refrigerator. Well that's the theory - it never lasts in my house.


    I use garlic cloves that are left over from making garlic oil.

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