Creamy whipped feta w/ carrot pesto

• Gluten free

• Seafood

  • 1 Anchovy, fillet

• Produce

  • 11 oz Baby carrots with fronds
  • 2 clove Garlic
  • 1 sprigs Thyme, fresh leaves

• Condiments

  • 1 Splash Tabasco sauce

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 3/4 tsp Brown sugar, light
  • 1/3 tsp Salt
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1/2 tsp White wine vinegar

• Dairy

  • 14 oz Style feta cheese, creamy
  • 1/4 cup Whole milk

• Beer, Wine & Liquor

  • 1 tbsp White wine

Found on ladyandpups.com

Description

Ingredients

• 11 oz (310 grams) baby carrots with fronds (weight of carrots without fronds = 7.8 oz/220 grams)
• 1/4 cup (50 grams) extra virgin olive oil, plus more to adjust
• 2 clove smashed garlic, divided
• 1 sprigs fresh thyme leaves
• 1/3 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground turmeric
• 1 anchovy fillet
• 3/4 tsp light brown sugar
• 1/2 tsp white wine vinegar
• Splash of tabasco sauce
• 14 oz (400 grams) creamy style feta cheese
• 1/4 cup (60 grams) whole milk
• 1 tbsp white wine

Directions

• TO MAKE THE CARROT PESTO: If you cant find baby carrots with fronds/leaves, you can substitute with normal carrots and parsley. Dice the baby carrots into small chunks and reserve the fronds/leaves. You have about 1 1/2 cup diced carrots. Add the carrots, extra virgin olive oil, 1 smashed garlic (leave another one for later), fresh thyme leaves, salt, ground black pepper and ground turmeric in a pot. Cook over medium heat for 15 ~ 20 min, until the carrots are soft.
• Meanwhile, in a stone-mortar or food-processor, puree the reserved smashed garlic, anchovy fillet, light brown sugar, white wine vinegar and tabasco sauce. Add the cooked carrots and all its oil, then pulse/pound until the mixture is coarsely ground. Add 2 more tbsp of extra virgin olive oil if the consistency is too thick. Stir in about 1/4 cup of chopped carrot fronds. Set aside.
• TO WHIP THE FETA: Cut the creamy feta (usually come in blocks) into small chunks, then add to a food-processor along with whole milk and white wine. Run until the mixture is smoothly pureed and creamy.
• Serve the whipped feta with carrot pesto and drizzle with extra virgin olive oil. Serve with crusty breads.

Nutrition