RECIPE
8 INGREDIENTS5 STEPS20MIN

Parsley and Feta Pesto

4.5
4 Ratings
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Margaret's Dish
HOWEVER VEGETABLE RIDDEN, PEANUT BUTTER FILLED, CHOCOLATE SWIRLED, KALE TOPPED THE RECIPES GET, THIS BLOG IS DISHING OUT DELICIOUS FOOD.
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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.

20MIN

Total Cooking Time

8

Ingredients
Margaret's Dish
HOWEVER VEGETABLE RIDDEN, PEANUT BUTTER FILLED, CHOCOLATE SWIRLED, KALE TOPPED THE RECIPES GET, THIS BLOG IS DISHING OUT DELICIOUS FOOD.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1/3 cup
Hemp Seeds
1 clove
1/4 tsp
Crushed Red Pepper Flakes
1/4 cup
3/4 cup
Sheep's Milk Feta
to taste
Salt and Pepper
ADD TO MY SHOPPING LIST

Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with parchment paper. Chop the Fresh Parsley (1 cup) .
Step 2
Spread Hemp Seeds (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.
Step 3
Add the Lemon Juice (1 Tbsp) , Garlic (1 clove) and pulse until combined. Then add the Olive Oil (1/4 cup) and parsley.
Step 4
Last, add the Sheep's Milk Feta (3/4 cup) , Crushed Red Pepper Flakes (1/4 tsp) , Salt and Pepper (to taste) to the food processor. Blend until desired consistency is reached.
Step 5
Serve and enjoy!

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