Amorous Pesto (feta dip)
6 oz. feta cheese (preferably in brine)
1 lg. bulb and 2 cloves garlic
8 leaves fresh basil (or equiv. vol. of cilantro)
3-4 oz. pine nuts
1 tsp. saffron
2 tbsp. lemon juice
4+ tbsp. extra virgin olive oil (or sour cream)
1. Remove the papery skin from the garlic bulb and bake for ~1/2 hour at 350 deg F. Remove remaining skin. You should have about 1 oz. baked garlic with a creamy texture.
2. Soak saffron threads in the lemon juice for at least 30 min.
3. Puree feta (cubed), baked garlic, raw chopped garlic, basil or cilantro leaves, and the saffron/lemon juice in a food processor. Add olive oil (or sour cream) to get a smooth, creamy consistency. (Serve with parmesan.)