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My review
Vegetarian Sun-Dried Tomato, Feta, and Walnut Spread
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Diana Moutsopoulos
"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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Ingredients
10 m servings 275 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- 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
Per Serving: 275 calories; 25.7 g fat; 7 g carbohydrates; 7.2 g protein; 21 mg cholesterol; 309 mg sodium. Full nutrition