Total Time
5mins
Prep 5 mins
Cook 0 mins

Using Feta cheese instead of parmesan gives this pesto an extra kick. I love it as a sandwich spread for grilled chicken and roasted red pepper sandwiches.

Directions

  1. In a mini food processor, blend basil, pine nuts and garlic until finely chopped.
  2. Add cheese and pulse until well blended.
  3. Add olive oil a little at a time, pulsing after each addition, until desired consistency. May use more or less olive oil.

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