- 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
- 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
recipepes.com
feta pesto, recipe
PT15M
PT1H
5
455 calories
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