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Greek Pesto
Ingredients
-
1/2
- 2/3
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)
- Calories 113,
- Protein (gm) 2,
- Carbohydrate (gm) 2,
- Fat, total (gm) 11,
- Cholesterol (mg) 10,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 680,
- Vitamin C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 283,
- Potassium (mg) 71,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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