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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
1-3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

113 calories; fat 11g; cholesterol 10mg; saturated fat 3g; carbohydrates 2g; mono fat 7g; poly fat 1g; insoluble fiber 1g; protein 2g; vitamin a 680.3IU; vitamin c 3mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.2mcg; sodium 283mg; potassium 71mg; calcium 80.8mg; iron 0.9mg.
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