- 2 cups fresh basil leaves
- 2 cloves of garlic
- 2 tbsp crumbled feta cheese
- ½ cup parmesan cheese, grated
- ¼ cup pine nuts, toasted (See Notes for toasting instructions.)
- 2 tbsp oil-packed sun dried tomatoes, chopped
- ½ cup extra-virgin olive oil
- salt and pepper to taste
- In a food processor, finely chop the basil and garlic.
- Add the parmesan, pine nuts, feta and sun dried tomatoes. Pulse into a coarse paste.
- With the machine on, slowly add the olive oil until incorporated. Season with salt and pepper to taste.
- To toast pine nuts, spread onto a cookie sheet lined with parchment paper. Remove all broken nuts. Bake at 350° for 6-10 minutes until golden brown, stirring every few minutes. Immediately transfer to a bowl or plate. (Some might say to use a skillet to toast, but this will more often than not lead to burning the nuts. Trust me, go the oven route.)
- Pesto can be stored in the refrigerator in an airtight container for up to one week.
- To freeze, spoon into ice cube trays to make cubes, then put cubes into a freezer bag.
- Try adding to soups or sauces, tossed with pasta or as a dip for crusty bread.
- Source: Inspired by Rachel Ray's Pesto and Feta Pesto on allrecipes.com.