Greek Pesto

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Greek Pesto

1/3 cup olive oil

2 cups fresh lemon basil leaves, firmly packed OR

basil leaves

1 (2 1/2 ounce) can sliced pitted rip olives

1/2 cup feta cheese crumbled

4 cloves garlic, peeled and quartered

1/4 t. salt

2 T. olive oil

 

 

 

In a food processor or blender combine 1/3 cup olive

oil; 2 cups firmly packed fresh lemon basil leaves or

basil leaves; one 2 1/4-ounce can sliced pitted ripe

olives; 1/2 cup crumbled feta cheese; 4 cloves garlic,

peeled and quartered; and 1/4 teaspoon salt. Cover and

process or blend until nearly smooth, stopping and

scraping sides as necessary and adding enough of 2

tablespoons additional oil until desired consistency.

Add black pepper to taste.

 

Makes about 1 1/3 cups.

 

Source: Better Homes and Gardens Recipe Box

Formatted by Chupa Babi: 12.26.07

 

Per tablespoon: 45 cal., 4 g total fat (1 g sat. fat),

3 mg chol., 94 mg sodium, 1 g carbo., 0 g fiber, 1 g

pro.

Daily Values: 4% vit. A, 2% vit. C, 3% calcim, 2%

iron.

 

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