Parsley and Feta Pesto

Sometimes a girl needs a little cheese. Salty feta is my go-to cheese because a little goes a long way in terms of flavor. There is so much cheesy flavor from both the toasted hemp hearts and feta, and somehow parsley is the perfect herb compliment.

Total Time

20min

4.5

4 Ratings

Author: Margaret's Dish

Servings:

Ingredients

•

1 cup

Fresh Parsley

•

1/3 cup

Hemp Hearts

•

1 clove

Garlic

•

Lemon , freshly squeezed

•

1/4 tsp

Crushed Red Pepper Flakes

•

4 Tbsp

Olive Oil

•

3/4 cup

Sheep's Milk Feta

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Line a baking pan with parchment paper. Chop the Fresh Parsley (1 cup) .

Spread Hemp Hearts (1/3 cup) out on on a parchment lined pan and bake for 5-7 minutes, or until the seeds are golden brown. Watch closely because they burn fast! Then add to the food processor.

Add the juice from Lemon (1) , Garlic (1 clove) and pulse until combined. Then add the Olive Oil (4 Tbsp) and parsley.

Last, add the Sheep's Milk Feta (3/4 cup) , Crushed Red Pepper Flakes (1/4 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) to the food processor. Blend until desired consistency is reached.

Serve and enjoy!

Nutrition Per Serving

CALORIES

408

FAT

42.9 g

PROTEIN

4.7 g

CARBS

2.7 g