Mediterranean Pesto

Jennifer Causey; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro
Active Time
15 Mins
Total Time
15 Mins
Yield
Makes about 2 cups
Health.com

Ingredients

  • 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

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

How to Make It

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.

Also appeared in: , September, 2016

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