Thursday, January 29, 2009

parsley, fetta & pinenut dip

what you need
2 bunches fresh continental parsley, leaves picked
1 garlic clove, crushed
80g (1/2 cup) toasted pine nuts, finely chopped
100g feta, chopped
125ml (1/2 cup) extra virgin olive oil
60ml (1/4 cup) fresh lemon juice
Freshly ground black pepper
Toasted pine nuts, extra, to serve

what to do

place the parsley, garlic and pine nuts in the bowl of a food processor and process until finely chopped. Add the feta, oil and lemon juice and process until well combined. Taste and season with pepper.

1 comment:

  1. I guess I am going to have to buy pine nuts!!! Another great sounding recipe Joe.