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Parsley and Feta Pesto
Recipe

9 INGREDIENTS • 5 STEPS • 20MINS

Parsley and Feta Pesto

4.5
4 ratings
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.
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Margaret's Dish
However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.
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.
20MINS
Total Time
$1.37
Cost Per Serving
Ingredients
Servings
4
US / Metric
Hemp Hearts
1/3 cup
Garlic
1 clove
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 4 servings
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Olive Oil
1/4 cup
Sheep's Milk Feta
3/4 cup
Sheep's Milk Feta
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
408
Fat
42.9 g
Protein
4.7 g
Carbs
2.7 g
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Parsley and Feta Pesto
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Margaret's Dish
However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Line a baking pan with parchment paper. Chop the Fresh Parsley (1 cup).
step 1 Preheat oven to 350 degrees F (180 degrees C). Line a baking pan with parchment paper. Chop the Fresh Parsley (1 cup).
step 2
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.
step 2 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.
step 3
Add the juice from Lemon (1), 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 (to taste), and Ground Black Pepper (to taste) to the food processor. Blend until desired consistency is reached.
step 4 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.
step 5
Serve and enjoy!
step 5 Serve and enjoy!
Tags
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American
Gluten-Free
Keto
Low-Carb
Shellfish-Free
Vegetarian
Italian
Sauces & Dressings
Summer
Spreads & Dips
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