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.

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3 users rated this recipe an average rating of 3.5
Yields:
1-3/4 cups
Prep:
15 mins
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Greek Pesto

Ingredients
1/2
cup olive oil
4
cups fresh basil leaves
2
2 1/4 ounce can sliced, pitted ripe olives, drained
1
cup crumbled feta cheese
8
cloves garlic, peeled and quartered
1/2
teaspoon 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 youre 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 cups.

Nutrition Facts

(Greek Pesto)
    Per serving:
  • 113 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 10 mg chol.,
  • 283 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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