Is our Greek Pesto one of your favourites? If you’ve yet to meet her, you are in for a treat!
Packed with basil, feta, garlic, olives and fresh lemon juice our Greek Pesto is the perfect addition to simple pasta dishes. It also works wonders when mixed with yoghurt as a dip, served alongside a mezze platter or buddha bowl or eaten by the spoonful!
Keen to give it a try? Let these recipes be your inspiration and find a stockist online or near you.
With love to you all
Fried Halloumi with Greek Pesto
This recipe is for all the cheese lovers out there craving a little melted, oozy, totally dip-worthy halloumi. Thanks to its high melting point, halloumi can be griddled until it is golden brown and it works so well as part of a mezze platter. Top tip: grill the lemon quarters to release all of the extra juices!
If you’re looking for ways to pack more fresh vegetables into your meals, then you’re going to love these Plant-Powered Bowls.
We made them using the left-over Mexican beans which starred in our recipe for Quick Two-Bean Chilli (Chilli con Carne without the Carne) – knowing that if you do one big cook-up, you’ll earn yourself a night off. If chilli beans are not your thing, sub in brown rice, spinach, roast veggies and anyfresh salad ingredients you find in the fridge. These bowls are very forgiving 😉
Vegetarian Pastitsio with Greek Pesto
Looking for the ultimate in vegetarian comfort food? We’ve got something for you. We subbed out the traditional mince for the most flavour-packed veggie sauce, topped with a creamy Béchamel and baked until golden brown (think oozy lasagna, only plant-based).
Recipes and food styling by Michelle Parkin.