Prep 5 mins
Cook 0 mins
I bought some marinated feta at Eumundie Markets recently, and was VERY impressed, so I did what all cooks do, I copied it :) This is the basic recipe, you can add Parmesan cheese, toasted pine nuts, or even chopped olives. you can use any pesto for this, I have tried it with sundried tomato pesto, and it was good, but I prefer the fresh taste of the basil pesto:) this will keep well in the fridge, and the flavours meld better if made the day before its needed. I have made this with soft greek feta, but I have to say I prefer the aussie feta, as it holds its' shape so much better. If there are any leftovers, you can use it as a base for Greek pizza...yummy
- Mix the pesto and the oil together.
- Crumble the feta into your dip bowl.
- Pour over the pesto mix.
- Toss it around with a metal spoon.
- Cover and refrigerate.
I too used this is a mixed green salad topping and it was delicious! I cut the recipe down though, because I am the only one in the family that likes feta cheese. I'm looking forward to trying this on both spaghetti and Greek pizza. Thanks for sharing this recipe. Made for AUS/NZ swap #17
Yum! There is no going wrong with this simple recipe...crumble, mix and spread on a toast round, couldn't get any easier or tastier! Reviewed for Aussie Recipe Swap #12. Thanks for sharing.
Mummamills, you are a magician and this dish is one of your works of magic! I made half a batch as a garnish, rather than a dip, and sprinkled it over a salad of chopped capsicum, onion, cucumber and cherry tomatoes. I used a strong olive oil and wondered if a lonely teaspoon of pesto would impart enough flavour, but it was perfect. Such a wonderful combination and no additional dressing required. Thanks for posting your creation. This is going into my 100-star cookbook.