Thursday, July 21, 2016

Feta Pesto

2 cups fresh basil
3 tablespoons Feta cheese
1/4 cup fresh grated Parmesan cheese
1/3 cup pine nuts
1/2 cup 100% extra virgin olive oil
1 pinch salt

Place basil, both cheese and pine nuts into food processor and pulse.
Slowly add in the olive oil until smooth.
It's good for about a week in the fridge.

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