Sometimes a girl needs a little cheese. Salty feta is my go-to cheese because a little goes a long way in terms of flavor. There is so much cheesy flavor from both the toasted hemp hearts and feta, and somehow parsley is the perfect herb compliment. This is the first time I made a pesto without basil and I was really surprised at how delicious it came out! My herb garden will thank me this summer: I usually wind up destroying my basil crop because I greedily make so much pesto 🙂
Made of sheep’s milk, feta is not only a delicious choice but good for some people with dairy allergies. I luckily fall into that category, and therefore feta is a welcomed part of my diet! With garlic, red pepper, and lemon juice, this pesto instantly makes anything you eat with it better. If you love cheese, and love pesto, then give this a go.
Parsley and Feta Pesto
1 cup fresh chopped parsley
1/3 cup hemp hearts
1-2 garlic cloves, minced
1 Tbsp fresh lemon juice
1/4 tsp red pepper flakes
1/4 cup extra virgin olive oil
4 oz sheep’s milk feta
salt and pepper, to taste
1. Preheat oven to 350 F. Spread hemp hearts out on on a parchment lined pan and bake for 5-7 minutes, or until the seeds are golden brown. Watch closely because they burn fast!
2. Add toasted hemp hearts, garlic, and lemon juice to the base of a food processor. Pulse until combined. Add the parsley and oil. Pulse until combined.
3. Last, add the feta, red pepper flakes, salt and pepper to the food processor. Blend until desired consistency is reached.