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Writer's picturebrkt-ברקט

Zesto

Pesto is amazing. The aroma of garlic and basil immediately transport me to Italy. I have made many different green sauces with combinations of basil and parsley, basil and tomato - all very good. But I have thank our dear friends the Feuers for introducing us to Zesto. Zesto is the name for pesto sauce made with za'atar. I understand that one year our dear friends the Feuers had a bumper crop and decided to swap out the basil for za'atar, hence the name.


Since fresh za'atar is very pungent and needs a bit of taming, I have made some changes to the Feuers original recipe.


BT's Feuer Family Zesto


Ingredients:

1 small bunch za'atar

1 small bunch parsley

6 cloves of garlic

1/2 cup (120 ml) fruit olive oil

1/2 cup (75 grams) shelled, unsalted pistachios

1/2 cup parmesan cheese (optional)

1/2 teaspoon kosher salt


Directions:

Wash za'atar and parsley and leave to dry

Place cast iron pan on medium high heat

Add pistachios and toast for 2 minutes

Remove and let cool

In a blender add salt and garlic and process for 30 seconds

Add herbs to blender and olive oil

Process for 1 minute

Add cheese (if using) and process 15 seconds


Use immediately or store in an airtight container for up to 3 days


Enjoy! !בתיאבון










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