Amorous Pesto (Greek Feta Dip)

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Amorous Pesto (Greek Feta Dip)

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/2 cups Feta Cheese (150 grams) -- preferably in brine

1 bulb and 1 clove Garlic or 1/4 cup prepared roasted garlic

1 teaspoon fresh Basil or fresh Cilantro

1/2 cup Pine Nuts

1/2 teaspoon Saffron -- optional (1/2 to 1)

1 Tablespoon Lemon Juice

2 Tablespoons Extra Virgin Olive Oil or 3 T Sour Cream

 

Remove the papery skin from the garlic bulb and bake it in the oven for 1

hour at 350 degrees. Let cool and remove any residual skin. You should

have about 1/4 cup baked garlic with a creamy texture.

If you use saffron, soak it in the lemon juice for at least 30 minutes.

Purée the feta cubes, the baked garlic, the raw garlic clove, the basil or

cilantro and the lemon juice (with or without saffron) in a food

processor. Add olive oil or creme fraiche to get a smooth, creamy

consistency.

 

Posted by philocrates on 5/25/02 sweetparadyce.com

 

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Per Serving (excluding unknown items): 393 Calories; 35g Fat (73.9%

calories from fat); 16g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 3mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0

Fruit; 5 1/2 Fat.

 

NOTES : The dip mix based on olive oil is the original one. Substituting

olive oil by sour cream results in a dip mix with a softer taste

and a smoother consistency. Both forms can be used in the same way

as ordinary pesto sauce. Deep-freezing is possible, especially of

the sour cream or creme fraische based dip. Remember: If you leave

out the saffron, the aphrodisiacal effects might be very weak or

even absent. If saffron is too dear, tumeric is an acceptable

substitute.

**Chupa Says: thinning this sauce, either with more oilve oil or more sour cream

thinned with milk or boullion, makes a savory pasta sauce. Add bits of leftover

veggies, chopped red and green peppers, sliced olives, capers, and chopped red

onion. I use 3 Tablespoons of fresh herbs (mint is an excellant choice!) or 1

Tablespoon dried. If you use mint leave out the saffron. On using saffron: when

you have this many strong flavors, and not dependant on the saffron, tumeric is

an excellant substitute for color. Less expensive as well.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

 

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