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Greek Pesto

Yield: 1-3/4 cups
Prep 15 mins
Greek Pesto
Ingredients
  • 1/2 - 2/3 cup  olive oil
  • 4 cups  fresh basil leaves
  • 2 2 1/4ounce 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)
  • cal. (kcal) 113,
  • Fat, total (g) 11,
  • chol. (mg) 10,
  • sat. fat (g) 3,
  • carb. (g) 2,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 680,
  • vit. 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 (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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