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Walnut and flaxseed pesto with sheep's feta

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Ingredients for 4 servings:

  • 10 walnut halves
  • 2 tbsp flaxseed
  • 2 dates
  • 1 tsp honey
  • 8 sprigs of oregano, fresh
  • 4 sprigs of fresh thyme
  • 1 pinch of salt
  • olive oil
  • 2 tbsp balsamic vinegar
  • 100 g feta cheese

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Clean and wash the herbs and quarter the dates. Place the herbs, dates, walnuts, flaxseed, honey, and salt in a food processor. Drizzle with balsamic vinegar and four tablespoons of olive oil. Process the mixture in the processor for a moment. Now carefully add more oil, a little at a time, and use a rubber spatula to push the mixture towards the blade until it reaches a moist, oily consistency. Then crumble in the feta cheese and mix everything together again. This will make the mixture drier again. Tip: Since the cheese melts a little on the hot pasta, we like the pesto a little drier, but if you prefer it a little more liquid, you can of course add more oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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