Mediterranean Pesto


Jennifer Causey; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 1 cup extra-virgin olive oil
  • 1/2 cup whole blanched almonds, toasted
  • 2 tablespoon brined capers
  • 3 cloves garlic
  • 1 cup firmly packed fresh basil leaves
  • 1/2 cup firmly packed fresh oregano leaves
  • 4 ounce crumbled feta cheese
  • 1 ounce chopped Castelvetrano or kalamata olives
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon black pepper
  • 1/2 cup freshly packed fresh flat-leaf parsley leaves


  1. Process oil, almonds, capers and garlic in a blender or mini food processor until smooth. Add herbs; process just until smooth. Pour into a bowl. Stir in feta, olives, lemon juice and pepper.

  • Active:
  • Total:
  • Yield: Makes about 2 cups

Nutritional Information

Calories per serving: 181
Fat per serving: 19g
Cholesterol per serving: 6mg
Fiber per serving: 1g
Protein per serving: 2g
Carbohydrates per serving: 2g
Sodium per serving: 121mg
Iron per serving: 0mg
Calcium per serving: 65mg