This pesto recipe is my favorite. I like the mixture of feta and Parmesan. The salt of the feta is tasty and the flavors of both are delicious. The pine nuts are slightly sweet and the walnuts add depth. This is perfect with pasta and in-season tomatoes. I also love it on Bruschetta.
Serving Size: 12
2 cups fresh basil leaves
6 cloves of garlic chopped
½ cup shaved Parmesan
½ cup crumbled feta
½ cup walnut pieces
¼ cup pinenuts
½ cup extra virgin olive oil
salt and pepper to taste
Wash and dry the basil.
Place the basil in a food processor.
Top the basil with the garlic, cheese, walnuts and pinenuts.
Top the ingredients with the olive oil and salt and pepper.
Pulse the pesto until it is well blended.
This can also be frozen in an ice cube tray for later use.