SaucesVegetarian

Jo’s Feta Pesto

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.

 

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