Pesto has been off my menu for several years but since I have recently found I can eat sheep/goat cheese happily because no cow milk is involved, I have been experimenting. I made this pesto and spooned it over baby new potatoes accompanied by thin slices of flank steak and, honestly, it was delicious.
2 cups basil leaves
2 large cloves of garlic – roughly chopped
2 oz. feta cheese – roughly chopped
1 1/2 oz. pine nuts
1 1/2 oz. chopped walnuts
1/2 cup olive oil
Freshly ground black pepper (no salt needed because of saltiness of feta cheese)
Place basil, garlic, feta, pine nuts and walnuts in a food processor.
Turn on food processor and add the oil gradually. Process until mixture is smoothish.
Season with pepper.
