Cilantro Feta Pesto Dressing

by Rachel on May 3, 2013

Cilantro Feta Pesto Dressing

My latter born, now 11, has been cooking dinner on Tuesdays. He’s an adventurous eater and an adventurous cook. He created this pesto dressing to serve on top of grilled or baked fish. We served it on top of Tilapia (or what we thought was Tilapia – given all the press these days on misidentified fish, who knows what it really was…). We also served it on our green salad, and we steamed some broccoli and used this pesto as a dip for the broccoli. It’s pretty multi-functional stuff.

Cilantro Feta Pesto Dressing (makes 1½ cups of dressing)

  • ¼ cup walnuts
  • 1 small shallot, cut up
  • 1 bunch cilantro (trim and discard tough last half inch of the stems and use the rest)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon salt
  • ½ cup olive oil
  • 2 tablespoons feta cheese, crumbled
  • ¼ cup mayonnaise

Place the walnuts, shallots and cilantro at the bottom of your blender right on the blades. Add the lemon juice, salt, olive oil, feta and mayonnaise. Process until smooth. Keep refrigerated until ready to serve. Will last in the fridge for a week.


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