Greek Pesto
Feta cheese and kalamata olives give this pesto its Greek flavor. It's tasty over pasta and vegetables. If you have extra basil, make up several batches of this recipe to store in the freezer.
Prep Time:
15 mins
Total Time:
15 mins
Servings:
Makes: 1-3/4 cup
Ingredients
-
1/2 to 2/3 cup olive oil
-
4 cups fresh basil leaves
-
2 2.25-oz. cans sliced, pitted ripe olives, drained
-
1 cup crumbled feta cheese
-
8 cloves garlic, peeled and quartered
-
1/2 tsp. salt
-
Ground black pepper
Directions
1.
In a food processor or blender combine 1/2 cup olive oil, basil, olives, cheese, garlic, and salt. Cover and process until until nearly smooth, stopping and scraping sides as necessary and adding additional oil as needed to reach desired consistency. Season to taste with pepper.
2.
If you're not serving the pesto immediately, divide it into 1/4-cup portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze for up to 3 months. Makes: 1-3/4 cup
Nutrition information
Calories 113, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 10 mg, Sodium 283 mg, Carbohydrate 2 g, Total Sugar 0 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 8%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Classic Genovese Pesto
Pine nuts are traditionally added to pesto, but you can substitute walnuts or almonds for this easy sauce. To bring out the full flavor of the nuts, toast them in a dry skillet before processing.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
