PARSLEY PESTO, WHIPPED GOAT FETA &

MINI TOASTS

Ingredients

Parsley pesto

1 cup tightly packed parsley leaves
juice and zest of a lemon
1/2 cup cashew nuts
1/4 cup olive oil
1 garlic clove
salt and pepper

Whippped goat feta

150g goats cheese feta
1/2 cup natural yoghurt

Pan-fried ciabatta toasts

2 mini loaves of ciabatta (or similar bread rolls)
1/4 cup olive oil

PREP

10 minutes

MAKES

1 cup each

COOK

5 minutes

Method

Parsley pesto

Take a food processor; add parsley, lemon juice and zest, cashew nuts and salt. Process to chop, with the motor still running slowly drizzle in the olive oil till a smooth paste forms.

 

Whippped goat feta

Mix together in a bowl until smooth and creamy.

Pan-fried ciabatta toast

Finely slice the bread.

 

Take a fry pan, splash in some olive oil, then lay the bread in. Cook on both sides until golden. Repeat until all the toasts are cooked.

 

Serve the pesto, whipped feta and pan fried toasts on a platter.

Tip: The Parsley Pesto keeps well in an airtight container in the fridge.

© 2016 Jane Rangiwahia. Website by paperworkdesign.

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