This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble; toss with pasta - simply add a bit of the pasta cooking water to thin it; add Greek yoghurt to make it into a dip; or spread in sandwiches with your favourite cold meats or roasted veg.
5 sun-dried tomatoes packed in oil
75g feta cheese
75g walnuts, toasted
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon chilli flakes (optional)
salt and pepper, to taste
6 tablespoons milk, or as needed
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Directions Preparation:5min › Ready in:5min
Combine all of the ingredients except for the milk in a food processor or liquidiser. Start processing, then add the milk 1 tablespoon at a time until your desired consistency is reached. The mixture should be thick enough to spread on piece of bread and shouldn't be too runny. Serve straightaway or chill until needed.
To Serve with Pasta
Boil your favourite pasta according to the instructions on the packet. Reserve 125ml of the pasta cooking water just before draining. Drain and add pasta back to the pan over a low heat. Add the spread and half of the reserved pasta water; toss well. Add additional pasta water and/or milk or cream until your desired consistency is reached.