half a block of Feta
Walnuts to cover large frying pan by one layer
2 cloves garlic
Evoo
1/2 cup parmesian cheese grated.
salt to taste
Place arugula, and garlic in food processor.
Whiz, scaping down sides if necessary.
Meanwhile toast walnuts in Pan until golden.
Add feta to food prossessor and whiz,
Add toasted walnuts and whiz until blended (still with crunch)
Add evoo during the process, add as much or as little as you want to either make a thick pesto (my fav. way) or a thinner pesto.
Taste and add salt when you stir in grated cheese.
Enjoy with steak, chicken or on brushetta or what ever takes your fancy.
I am using it on crostini with preserved lemon slices atop of it.
Walnuts to cover large frying pan by one layer
2 cloves garlic
Evoo
1/2 cup parmesian cheese grated.
salt to taste
Place arugula, and garlic in food processor.
Whiz, scaping down sides if necessary.
Meanwhile toast walnuts in Pan until golden.
Add feta to food prossessor and whiz,
Add toasted walnuts and whiz until blended (still with crunch)
Add evoo during the process, add as much or as little as you want to either make a thick pesto (my fav. way) or a thinner pesto.
Taste and add salt when you stir in grated cheese.
Enjoy with steak, chicken or on brushetta or what ever takes your fancy.
I am using it on crostini with preserved lemon slices atop of it.