A couple of my boys are just miserable with allergies right now. It’s THAT time of year here, I guess. Michael, our “baby” has been experimenting with eliminating dairy from his diet. So far, the results have been mixed….probably because it’s really hard to completely eliminate dairy in my kitchen. There’s also the problem with so many our very favorite foods containing dairy products.
Michael is a gourmet eater and in-training gourmet cook, so today we embarked on some research involving one of his favorite foods: pesto. My regular pesto recipe has generous portions of Parmesan cheese, so that isn’t helping in the pursuit of dairy-free foods. Michael, however, had a brilliant idea. Instead of using Parmesan, we used feta cheese. We were both stunned at the amazing, delicious pesto that resulted.
This pesto recipe is fairly similar to my regular pesto recipe, but we did alter a couple things in addition to the type of cheese.
- 2 c. fresh basil, washed
- 2 oz. olive oil
- 2 oz. white wine
- the juice of one lime
- 2 T. pine nuts, toasted
- 4 T. minced garlic
- 1 c. feta cheese, crumbled and packed tightly
Place all ingredients in a food processor and whirl until smooth. The feta cheese actually takes awhile to completely process, so be sure you run the food processor long enough.
We ate quite a bit of pesto on crackers, but of course, hot sourdough would have been better. The flavor was slightly different from a parmesan pesto, but it completely satisfied our pesto hunger. I can imagine growing to like feta pesto even better than Parmesan pesto if I eat enough of it.
Michael was so pleased with our research he declared that we should call the feta pesto, “FESTO!”