Filippo Berio | Recipes | Olive and Feta Basil Pesto

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Olive and Feta Basil Pesto

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This pesto is great with cold meats like parma ham, rare roast beef served on melba toast or ciabatta bread. It is also delisious on pasta and goes very well with red wine.

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4 to 5

100g feta cheese
20g finely chopped sunflower seed's
30g fresh basil
15   black olives chopped (de-pitted)
  10ml crushed/grated garlic
    5ml finely chopped rosemary
    5ml honey
  20ml Filippo Berio extra virgin olive oil
5 to 10ml olive water (from the olive packet)
A quick squeeze of fresh lemon
A pinch of mixed herbs
Ground black pepper and salt to taste.

Take the seed's, garlic, rosemary, black pepper and herbs and lightly fry the mixture in a little Filippo Berio extra virgin olive oil.
If no blender is at hand, then finely chop the Basil and olives.
Add half the Filippo Berio extra virgin olive oil.
Add the lightly fried mixture and chop again.
Add in the olive water.
Crumb in the feta cheese a little at a time inbetween mixing the mixture together.
Add in the honey.
Add in the quick squeeze of lemon and remaining Filippo Berio extra virgin olive oil.
Mix it all together and add in salt and ground black pepper to taste.

Its great with cold meats like Parma ham, rare roast beef served on melba toast/ ciabatta bread or even salty crackers.It is also great just with pasta. A glass of red wine or two compliments the pesto very well.