Feta Pesto

Ingredients

• 2 cups fresh basil leaves
• 2 tablespoons crumbled feta cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1 artichoke heart, roughly chopped
• 2 tablespoons chopped oil-packed sun-dried tomatoes
• 1/2 cup extra-virgin olive oil
• 1 pinch salt and black pepper to taste

Directions

1. In a food processor, combine the basil, feta cheese, Parmesan cheese, pine nuts, artichoke heart, and sun-dried tomatoes. Cover, and pulse, adding oil as needed to facilitate blending until smooth. Taste, and season with salt and pepper.

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