Greek Pesto with Feta

 
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This Greek pesto is a healthy, vibrant recipe. It is a delicious variety and not the average basil pesto. You can use different herbs, citrus, nuts, and cheeses to make tons of varieties. I freeze pesto in small glass jars for easy meals when I’m in a pinch, freezing preserves the freshness of all flavorful herbs!

This sauce is so versatile! I use it in omelets, on tacos, as a condiment for meats and fish, tossed over salad greens, or warm roasted vegetables. You can toss it on pasta, rice, or roasted cauliflower. It is delicious and a real crowd pleaser.

Ingredients

  • 1 cup fresh basil

  • 2 cups baby arugula

  • 1/2 cup fresh mint

  • 1/2 cup fresh oregano

  • 2 cloves garlic

  • 1 lemon, juiced

  • 3 tablespoons of high-quality EVOO

  • 1/2 cup toasted pine nuts

  • 4 oz feta cheese

  • salt and pepper to taste

Directions

  • Place everything except the olive oil into a food processor

  • Pulse everything until well blended

  • With the food processor running, drizzle in the olive oil

  • Enjoy!

Francesca Barone