Ingredients:

  • 1 cup (150 g) Sun-Dried Tomatoes, oil-packed, thoroughly drained (reserve 4 Tbsp of the oil)
  • 1/2 cup (60 g) Walnuts, lightly toasted
  • 1 cup (25 g) Fresh Basil Leaves, packed, stems removed
  • 4 oz (115 g) Feta Cheese, crumbled
  • 2 medium cloves Garlic, peeled
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 4–6 Tbsp (60–90 ml) Reserved Sun-Dried Tomato Oil (or extra virgin olive oil)
  • 1/2 tsp Black Pepper, freshly ground
  • Fine Sea Salt, to taste

Instructions:

  1. Toast the Walnuts: Place the walnuts in a dry frying pan over medium heat. Toast for 3–5 minutes, shaking frequently, until fragrant and lightly golden. Transfer immediately to a plate to cool completely.
  2. Prep the Tomatoes: Drain the sun-dried tomatoes, carefully reserving 4–6 tablespoons of the oil for blending.
  3. Assemble Dry Ingredients: Place the cooled walnuts, garlic cloves, and pepper into the bowl of the food processor.
  4. Pulse the Base: Pulse the walnuts and garlic 6–8 times until they are roughly chopped but not yet a paste. Do not over-process at this stage.
  5. Add Flavour Bases: Add the drained sun-dried tomatoes, fresh basil leaves, feta cheese, and lemon juice to the processor bowl.
  6. Combine: Pulse continuously for 30 seconds, stopping once to scrape down the sides of the bowl. The mixture should be thick and slightly coarse.
  7. Emulsify with Oil: With the food processor running continuously, slowly drizzle in the reserved sun-dried tomato oil through the feed tube, 1 tablespoon at a time. Process until the dip reaches your desired consistency—usually smooth enough to spread but still retaining some texture from the nuts and tomatoes.
  8. Adjust Seasoning: Stop the processor and taste the mixture. Add a pinch of salt only if necessary (remember feta is very salty) and adjust the pepper or lemon juice to brighten the flavor.
  9. Chill (Recommended): Transfer the dip to an airtight container. Refrigerate for at least 30 minutes to allow the strong flavors (garlic, basil, tomato) to meld together properly.
  10. Serve: Garnish with a sprinkle of pine nuts or a fresh basil leaf just before serving.