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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