FETA, ALMOND & CILANTRO PESTO

I'm quite a big "Pesto" amateur. I adore this sauce and it's always a delight to savour that Italian speciality whether I get to eat the original version (basil, pine nuts, parmesan & olive oil) or a more funky version made with various non-Italian ingredients. No matter which recipe I'm using, you can be sure that I'll devour my pestoed pasta with much appetite...

We all crave (well, at least most of us) "Pesto", because it's very tasty, always a great source of pleasure, extremely versatile and it meets most people's tastes (Italian food has always been very popular). Those are the keys to it's worldwide success.

I rarely make the same recipe in a row. Generally, I invent recipes according to what's on hand and/or in season. I improvise a lot...

If I'm feeling lazy, I'll use my blender in order to make "Pesto", but, if I feel more like going the traditional way and sweating a little, then I use my giant Thai granite mortar and pestle. Both methods give similar results, yet I must say that I am more of a mortar and pestle person as it works really well, it's fun to use and the end product is somehow silkier, finer and creamier as well as more fragrant. All that pounding releases the essential oils that hold the flavors as well as aromas, and can also be quite therapeutic as it relieves us from negative feelings (anger, depression, frustration, etc...).

This gourmet "Feta, Almond & Cilantro Pesto" is a creation of my own. One day, I wanted to make some "Pesto", but I had no Parmigiano Reggiano, no pine nuts and no basil, so I took what I found in my refrigerator and cupboards. After a few minutes of intense thumping, I ended up with one of the most marvelous "Pesto" sauces I had ever tasted!

This white "Pesto" is fantastic. The buttery sweetness of the roasted almonds matches perfectly the tartness and creaminess of the feta as well as the aromatic, pungent and green taste of cilantro (coriander). A wonderful blend!

This sauce is terribly addictive and ever so delicious that you'll fall in love with it instantly!

~ Feta, Almond & Cilantro Pesto ~
Recipe by Rosa @ Rosa's Yummy Yums 2008.

Makes about 2 cups or enough for 4 pasta servings.

Ingredients:
4 Cloves garlic
3/4 Cup Almonds, roasted
20g Cilantro/fresh coriander
1 Cup Feta cheese
1 Tbs Lemon juice
1 Tsp Thai hot chilli sauce
1/3 Tsp Paprika
1/3 Tsp Ground cumin
6 Tbs Extra-virgin olive oil
Ground black pepper, to taste

Method:
1. With processor running (see remarks if using a mortar and pestle), drop the garlic cloves into the machine and blend until finely chopped.
2. Add the almonds and the coriander.
3. Process until the almonds and coriander are finely chopped.
4. Add the feta cheese, lemon juice, chilli sauce, paprika, cumin and 6 tablespoons olive oil.
5. Process again until well blended.
6. Transfer mixture into a small bowl and season to taste with freshly ground black pepper.

Remarks:
You can replace the almonds by any other nut of your choice (hazelnuts, walnuts, pecan, etc...) as long as they are roasted/toasted.
If you wish, this pesto can also be made with a mortar & pestle. It will result in a much finer & more fragrant paste.
It can be made a few days ahead. In that case, put in a jar, top with enough olive oil to cover and refrigerate for up to a week.

Serving suggestions:
Just toss a generous amount of this pesto on the pasta of your choice, use it as a filling for lasagna, canellonis, pasta shells, as a dressing for your potato salads, as a dip or spread it on bread or crackers...

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~ Pesto A La Féta, Coriandre Et Aux Amandes ~

Recette par Rosa @ Rosa's Yummy Yums 2008.

Pour environ 2 tasses de pesto ou pour 4 assiettes de pâtes.

Ingrédients:
4 Gousses d'ail
3/4 de Tasse d'Amandes torréifiées
20g de Coriandre fraîche
1 Tasse de Féta
1 CS de Jus de citron
1 CC de Sauce thaïe aux piments (forte)
1/3 CC de Paprika
1/3 CC de Cumin en poudre
6 CS d'Huile d'olive extra-vierge
Poivre noir fraîchement moulu, à volonté

Méthode:
1. Dans un blender (voir les "remarques" si vous utilisez un mortier), hacher finement l'ail.
2. Ajouter les amandes et la coriandre.
3. Mixer à nouveau, jusqu'à ce que les amandes et la coriandre soient très finement hachés.
4. Ajouter la féta, le jus de citron, la sauce aux piments, le paprika, le cumin et l'huile d'olive.
5. Continuez à mixer afin d'obtenir une pâte homogène.
6. Transférer le mélange dans un bol et assaisonner avec le poivre.

Remarques:
Vous pouvez remplacer les amandes par n'importe quelle noix de votre choix (noix de Grenoble, noisettes, pécan, etc...), mais n'oubliez pas de les torréifier.
Ce pesto peut être fait quelques jours à l'avance. Dans ce cas, mettez-le dans un bocal et recouvrez la surface d'une couche d'huile d'olive, fermez le bocal et placez-le au frigo (pas plus d'une semaine).

Idées de présentation:
Mélangez ce pesto à vos pâtes préférées, utilisez-le comme farce pour vos lasagnes, canellonis, pâtes coquilles, étalez-le telle une pâte à tartiner sur du pain ou des biscottes, faites-en une sauce pour vos salades de pommes de terre ou servez-le comme dip...