Quick, fresh & zingy
I know that you are supposed to make pesto in a pestle with a mortar, but after trying this once and failing miserably I now stick with my blender.
When it comes to consistency of the pesto, you have two choices: blend the feta with the other ingredients or mashed it with a fork and then stir it in. Blending will result in the pesto being somewhat sauce-like, so I usually stick with the latter.
For about 200ml pesto
100g ramson, roughly chopped
2 cloves garlic, roughly chopped
1/2 chilli, deseeded, roughly chopped
Juice of 1 1/2 lemons
1 handful pine nuts, lightly toasted
110ml olive oil extra vergine
85g feta, mashed
1 thumb nail big piece of ginger, peeled, finely grated
1. Place chopped ransom, garlic, chili, lemon juice, pine nuts, ginger and half the oil in a blender and blend until smooth.
2. Add the half the olive oil and stir in the mashed feta. Add more olive oil until you have the desired, oozy consistancy.
3. Season to taste with salt and pepper.
1-2-3 ready! 🙂