feta pesto

feta pesto
  • 2 cups fresh basil leaves
  • 2 tablespoons crumbled feta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup pine nuts, toasted
  • 1 artichoke heart, roughly chopped
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • 1/2 cup extra-virgin olive oil
  • 1 pinch salt and black pepper to taste


  1. In a food processor, combine the basil, feta cheese, Parmesan cheese, pine nuts, artichoke heart, and sun-dried tomatoes. Cover, and pulse, adding oil as needed to facilitate blending until smooth. Taste, and season with salt and pepper.

04/02/2017
feta pesto, recipe PT15M PT1H 5 455 calories

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