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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Ingredients

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Directions

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  • 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; 11 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 10 mg cholesterol; 283 mg sodium. 71 mg potassium; 2 g carbohydrates; 1 g fiber; 0 g sugar; 2 g protein; 680 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

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