GREEK PESTO

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GREEK PESTO image

Categories     Olive

Yield 1 3/4 cups

Number Of Ingredients 8

1/2 to 2/3 cup olive oil
4 cups fresh basil leaves
2 2.25-oz. cans sliced, pitted ripe
olives, drained
1 cup crumbled feta cheese
8 cloves garlic, peeled and quartered
1/2 tsp. salt
Ground black pepper

Steps:

  • 1. In a food processor or blender combine 1/2 cup olive oil, basil, olives, cheese, garlic, and salt. Cover and process until nearly smooth, stopping to scrape down sides as necessary and to add oil as needed to reach desired consistency. Season to taste with pepper. 2. Serve immediately or divide pesto into lA-cup portions in small airtight containers. Refrigerate 1to 2 days or freeze up to 3 months.

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