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.
- 1 1⁄2 cups fresh basil leaves
- 1⁄4 cup pine nuts
- 3 garlic cloves
- 1⁄2 cup feta cheese
- 1⁄2 cup olive oil
- In a mini food processor, blend basil, pine nuts and garlic until finely chopped.
- Add cheese and pulse until well blended.
- Add olive oil a little at a time, pulsing after each addition, until desired consistency. May use more or less olive oil.