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.

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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.

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