Fetta Pots of Dill & Parsley

It's Australian Football League Grand Final weekend here, and that means BBQ's, beers and glued to the TV wherever you are. If you're lucky enough to have your team playing, it's a nerve wracking day to say the least. For me, I can sit back and relax and not give a hoot who wins or loses, because my team ended up stone motherless last. Maybe next year Dees.....please?

Our day starts at about lunch time, sitting out in the early spring sunshine, nibbling, drinking, talking and relaxing. The BBQ is fired up at about 1 o'clock (or whenever people start to become hungry), which in the past has been about 3 o'clock!! Salads and dips and nibbles are in abundance, all in readiness for the 2:30 pm start. When the National Anthem is played, you could hear a pin drop right around the country, followed by a roar of encouragement from the crowds, both attending the game, and in every lounge room, back shed, patio or wherever your vantage point may be.

So my contribution in the nibbles department is a dip I have adapted from a recipe in this month's Delicious magazine from Belinda Jeffery. Her recipe is called Potted Dill & Parsley goat's cheese with celery. Mine is substituting Persian Feta for the marinated goats cheese (because I just love it), and as macadamias are way too expensive at the moment, I've substituted pecans in the pesto.

Haalo, from Cook (Almost) Anything at Least Once, and an inhabitant of Melbourne, where the big game is played, is hosting Kalyn's Weekend Herb Blogging this week. If you love football, this is truly a great day. If you dislike football, I would suggest you book a mystery flight to a foreign country, because the coverage of the game is at saturation point already. All I can say is may the best team win on the day.

Dill & Parsley Pots

1 cup of chopped spring onions
1/2 cup of flat leafed parsley
1/2 cup of dill sprigs
Juice of one lemon
1 cup of lightly toasted pecan nuts
3/4 cup of extra virgin olive oil
250 gms marinated Persian Feta, drained
Celery sticks, lavash crispbreads or thinly sliced grilled Turkish Bread to serve.

Method
Blitz the spring onions, parsley, dill, lemon juice, pecans and half the olive oil until pureed. With motor of food processor still running, slowly add the rest of the olive oil until smooth and thick. Taste and adjust the flavours by adding sea salt and freshly ground pepper, or even more lemon juice.

Place the drained feta in a bowl, and mash well with a fork. Add 1/2 to 3/4 cup of the pesto, depending upon how strong a flavour you want. Transfer to individual ramikins and refrigerate until required.

Any leftover pesto can be kept in the fridge, covered with a layer of EEVO, and sealed for up to a week. (I'm guessing this would be a great addition to grilled fish or a pasta salad).