Without Greece, the world wouldn’t have democracy, grouchy diner owners, feta cheese, George Michael (RIP) and Criss Angel (born Georgios Kyriacos Panayiotou and Christopher Nicholas Sarantakos, respectively), and Arianna Huffington. Just try to imagine a world without HuffPo and their awesome paying-writers-with-exposure-not-money policy. That’s not civilization, which the Greeks will also tell you they invented.
FOR THE DILL PESTO
1 bunch fresh dill
2 garlic cloves
½ cup feta cheese
Juice of 1 lemon
2 teaspoons dried oregano (1 tablespoon if you’re the kind of big shot that uses fresh oregano)
¼ cup olive oil
¼ cup water
Kosher salt and ground black pepper
FOR THE SPAGHETTI
8 ounces dry spaghetti
Olive oil
Dill Pesto (see above)
¼ cup pine nuts, toasted in the oven at 350°F for 10 minutes, or in a dry pan over medium heat
¼ cup sliced Kalamata olives
½ cup crumbled feta cheese
Ground black pepper
1. Make the pesto: Place all the ingredients into a food processor and blend until you have a thick, saucy texture. Dip your (clean) pinkie in, and taste. Adjust the seasoning if needed.
2. Cook the spaghetti: Bring a big pot of salty water to a boil. Throw in the pasta and boil for 8 minutes. Drain and set aside.
3. Coat the bottom of the same pot with olive oil and place over medium heat.
4. Return the spaghetti to the pot. Cover with the pesto; add the nuts, olives, feta, and black pepper. Stir over medium heat for 2 minutes.
5. Eat hot, cold, or at room temperature. Serve with a platter of fresh tomatoes and cucumbers slathered in olive oil, some good bread, and a couple of bottles of Greek white wine.