Sometimes, life just calls for pesto.
It’s incredibly versatile, super satisfying and always proves to be a crowd-pleaser.
While this recipe is a variation on the Italian original (which usually calls for parmesan and pine nuts), it still ticks all the boxes.
The feta adds a delicious brininess, while a hint of chilli brings an element of surprise to perk the senses.
Make ahead of time and store in the fridge for quick and easy dinners, or for when you have guests over unexpectedly and you need to whip something up in a flash.
By the way, here’s a top tip: invest in really good olive oil for this recipe, it makes a world of difference.
Flavours and pairings:
The taste is pure luscious and lemony goodness. Best tossed through freshly cooked pasta, or spooned generously on the base of tomato bruschetta or your morning avocado toast. The possibilities are endless!
Ingredients
- 1 pack sweet basil (100g)
- 1 garlic clove
- ½ block of feta (75g)
- ¾ cup olive oil
- 1 tsp chilli flakes
Method
- Pick each of the basil leaves off their stems. Wash well, then set aside to dry completely before blending with other ingredients.
- Blitz the basil and garlic first. Then, add the olive oil to bind everything. Finally, add the feta and blend to a fine consistency.
- Spoon the pesto into a cool bowl or container. Mix ½ tsp of chilli flakes into the pesto. Then drizzle a little olive oil to cover and add a final sprinkling of chilli flakes to finish.
- Stir through pasta immediately, or cover to keep in the fridge for a lazy Sunday brunch fix.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile you can’t quite put your finger on.