Updated: May 22
This is a great pesto to have on hand in your pantry and it's very easy to make. Make sure to buy pitted olives, and do not use the canned kind. The brining of the fresh olives gives this recipe more body and saltiness. We added this pesto to our grilled fish one night along with pan seared peppers, garlic chips, roasted oven potatoes, and a simple raw zucchetta salad on the side. it was delicious! The next day, I actually added the pesto on a toasted bagel. It made for an easy and tasty lunch!
1/2 - 3/4 cup olive oil
4 cups fresh basil leaves
2.5 oz olives
1 cup crumbled feta
4 garlic cloves (peeled)
1/2 teaspoon salt
1/2 teaspoon pepper
Yields: 1 3/4 cup
Time: 20 minutes
My lunch one day.... added the greek pesto to bread (Bishop Bread), topped with cherry tomatoes, and a side of Zucchetta salad...yum
Using a food processor, add a 1/2 cup olive oil.
Next, add the rest of the ingredients. Process until smooth.
Add the remainder of the oil to reach the desired consistency.
Store pesto in a container in the refrigerator. It can also be frozen for up to 3 months.