This recipes is adapted from Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant. Somewhere, I know, I have the vegan version of this recipe, in which I substituted tofutti cream cheese for the feta, but I can’t find it now. For what it’s worth, I believe I used a little more tofutti than I would have used of the feta, and it needed to sit overnight in the fridge, as it was fairly liquid when first made (but firmed up nicely overnight). More recently, I’ve tried it with 150g firm tofu, and that worked very well and gave a good consistency. With or without feta, it’s delicious – very fresh and tangy and lovely on fresh bread.
Your Shopping List100g pine nuts
80ml olive oil
80ml red wine vinegar
125g feta (or 150g firm tofu)
1 bunch of parsley
1 bunch of coriander
half a bunch of mint, maybe more. The original recipe says 3 mint leaves, but I completely ignore this theory 1 sprig of thyme 1 sprig of savory (I used marjoram instead) 1 sprig of rue (I used fennel fronds or dill) salt and pepper
Now what will you do with it?
Put everything in a food processor and blend to a puree. That’s it!
This spread works on bread as a spread, or on pasta, or as part of a lasagne or pasta bake, or on baked potatoes or sweet potatoes. Basically, it tastes like a lovely sparky green creamy thing.
The recipe is very forgiving. It works with low fat feta, with the nuts omitted and the feta doubled, with a different choice of nuts, with the mint omitted, and with different herbs. If you are going vegan, try increasing the pine nuts to about 150g and replacing the feta with about 150g firm tofu.
Well, what are you doing still reading this? Go cook something!