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Basil Feta Pesto

Updated: Oct 3, 2019


Basil Feta Pesto


1/4 cup sunflower seeds, toasted (or substitute walnuts)

2 cloves garlic, peeled

2 cups packed basil leaves, cleaned, with stems removed.( the farmers markets has a plethora of this right now) I used some out of my garden , Thanks Jake.

1 1/2 teaspoons salt, plus additional for finishing

2 oz. feta cheese (we of course use our Grass-fed goats milk Feta)

1/4 cup olive oilI


Spiralled Zuchinni, Pasta or Risotto


Pulse in a food processor, pulse the pine nuts and garlic until finely chopped, scraping down the bowl as needed.Add the basil and salt and blend until combined with the other ingredients.Crumble the feta into the bowl and pulse a few times to combine.Drizzle the olive oil into the feed tube until the mixture becomes a paste (you might not use all of the oil – that’s okay). Taste and adjust salt to taste. (Remember that feta is fairly salty, so err on the side of caution when adding salt. You can always add more, but once over-salted, there’s not much you can do to repair it.)Serve immediately, store up to a week in the refrigerator, or freeze for up to six months. To prevent discoloration in the fridge, drizzle a very thin layer of olive oil over the top, without mixing, and then seal.


I grabbed this recipe from- and then edited it and made it Cole style! http://leafandgrain.com/basil-feta-pesto/

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