Dressings are somewhat of an issue with histamine intolerance. Lemon and vinegar are no option for most. So making dressings will need some rethinking. Yet, oil and therefore pestos work for most. For pesto there is already a recipe which has room for variation. So I tried something new this time. The result, I imagine, can be used as pasta sauce as well.
Feta cream dressing with pumpkin seeds
ca. 5 minutes
ingredients for 1 bowl:
ca. 125 g feta cheese
handful of pumpkin seeds
30ml milk OR rice, almond or oat milk
ca. 1 tbsp. pumpkin seed pesto/puree or oil
pinch of pepper (you can omit salt, the feta is already quite salty)
Mash the feta in a bowl with a fork. Pestle the pumpkin seeds in a mortar. Mix all ingredients and blend it. Serve freshly to salad.
This dressing also works as dip for snacks.
If you would like to have the salad shown in the pictures for dinner, here is how it works: sauté 1 carrot in coconut oil. Deglaze with a little water. Add 1 bell pepper (red), 1/2 zucchini and 1 clove of garlic and cook until it’s firm to the bite. Perhaps you’ll need to add more water if it’s boiled away too fast. Cook tagliatelle. Clean the rucola/rocket. Serve with dressing and add spices you like, e.g. oregano or fresh basil.