Notos Pesto


After I made this the other day, I wondered why I hadn’t made it before. The recipe had been tucked away in one of my fat recipe binders, given to me by the owner of Notos, a Greek restaurant in Brussels that I went to with my friend Toni de Coninck, a travel and food editor and cookbook author.

It’s been a couple of years since Toni and I had our fabulous, multi-course dinner which kicked off with this pesto. I’d never had anything like it, but I loved everything about it – the vibrant green color, the chunky texture, and oh (!) the flavor itself, which was bright, strong, and ever so slightly lemony.

A pesto that relies heavily on anchovies may scare some people, but even if anchovies aren’t your thing, this is a pesto that you’ll very likely love.

However if you want to put this out for a first course, I’d advise following up with flavors that are also strong – and preferably Greek – because after this, there’s just no room for subtlety.

I like to eat this pesto simply – just smeared on a baguette — but it would be even better with pita. It would also make a great spread for a roasted veggie sandwich. Or tossed with a pasta with a bit of feta sprinkled on top. See? Easy.

Which this is, by the way. It comes together in about 30 seconds in the food processor. Thirty seconds, y’all. How’s that for fast food?

And I know, I know, this is Greek…but it’s also green…which is why I figured it would work nicely for our Twitter #LetsLunch Green Day.


Notos Pesto

Makes about 2 cups


From Notos restaurant in Brussels

  • 1 2-ounce/56 gram can of anchovies (packed in olive oil)
  • ½ cup of blanched almonds
  • 1 tablespoon of capers
  • a big handful of fresh flat-leaf parsley, stems included
  • the juice of one lemon
  • 1 tablespoon of Dijon mustard
  • 2 slices of day-old bread, slightly moistened
  • ¼ cup of olive oil (or more if needed)


Put all of the ingredients but the olive oil in your food processor and pulse a few times. Now slowly add the olive oil. Refrigerate for an hour or so. Serve with crusty bread or pita bread as an appetizer.


Here’s what the rest of the gang came up with: