This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble, toss with pasta, add Greek yogurt to make it into a dip, or spread in sandwiches with your favorite cold meats or roasted veg.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

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Cook's Note:

You can turn the spread into a pasta sauce as well. Boil your favorite pasta according to the instructions on the packet. Reserve 1 cup of the pasta cooking water just before draining. Drain and add pasta back to the pan over a low heat. Add the spread and 1/2 of the reserved pasta water; toss well. Add additional pasta water and/or milk or cream until your desired consistency is reached.

Nutrition Facts

275 calories; protein 7.2g; carbohydrates 7g; fat 25.7g; cholesterol 20.8mg; sodium 309mg. Full Nutrition
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