Amorous Pesto (Feta Dip)
Pesto (Feta Dip) The starting point for this recipe came from a Canadian contributor to the Aphrodisiacs Exchange. As usual, we
ItalianVegetarianIntermediate60 minBy Northstar
Ingredients
Servings
4
- 150 g feta cheese (preferably in brine)
- 1 bulb and 1 clove garlic
- 2 g fresh basil (6 4-cm leaves) or 2 g fresh cilantro (coriander) leaves
- 50 g pine nuts
- 1/2 - 1 tsp saffron - optional!
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil or 3 tbsp creme fraiche (sour cream)
Instructions
- 1
Remove the papery skin from the garlic bulb and bake it in the oven for 1 hour at a temperature of 175 o C.
- 2
Let it cool and remove any residual skin. You should have about 25 grams baked garlic with a creamy texture.
- 3
If you use saffron, soak it in the lemon juice for at least 30 minutes.
- 4
Purée the feta cubes, the baked garlic, the raw garlic clove, the basil or cilantro (coriander) leaves and the lemon juice (with or without saffron) in a food processor.
- 5
Add olive oil or creme fraiche to get a smooth, creamy consistency.
Tags
italianaphrodisiac-cooking