![]() ![]() Add garlic, orange zest and 1 ½ cups of the oil and stir to combine. Shake the skillet gently until the spices are fragrant, about 1 minute. Place cumin seeds, fennel seeds and red pepper flakes in a small skillet set over medium-high heat. (Do not wash the processor bowl.)Ģ tsp (10 mL) grated orange or lemon zestġ 1/2 to 2 cups (375 to 500 mL) extra-virgin olive oilĢ cups (about 10 ounces) mixed Greek olives, rinsed and drainedĨ oz (250 g) feta cheese, cut into 1/2 -inch cubesġ/2 cup (125 mL) mixed fresh herbs, (such as basil, cilantro, oregano and parsley) Using a rubber spatula, transfer pesto to a small bowl season with salt and pepper to taste. To make pesto: Combine cilantro, parsley, green onions, jalapenos, olive oil and garlic in a food processor and blend until smooth. It’s delicious served with pita, grilled flatbread with crumbled feta or fresh vegetables.ġ/3 cup (75 mL) chopped flat-leaf parsley, packedĢ green onions, trimmed and cut into 1-inch piecesĢ cans (398 mL) chickpeas, preferably organic (I prefer Eden Organic)ġ/2 cup (125 mL) plus 2 tbsp fresh lemon juice ![]() ![]() Hummus is a versatile Middle Eastern dip and this one has a spicy pesto swirl, adding a touch of colour and burst of flavour. This advertisement has not loaded yet, but your article continues below. Manage Print Subscription / Tax Receipt. ![]()
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