Greek Pesto

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 125 g pine nuts
• 2 1 bunch basil
• 3 1 teaspoon dry oregano
• 4 3 sprigs thyme
• 5 1 lemon
• 6 3 tablespoons olive oil
• 7 150 g feta
• 8 olive oil
• 9 salt (optional)
• 10 pepper
• Total weight: 465 grams

Times:

Preparation	Cooking	Start to finish
10 min.	8 min.	18 min.

Step by step recipe

1	Roast 125 g pine nuts in a small pan over medium heat, stirring regularly, they must be well browned. Let cool.
2	In a high-sided container, put the leaves of 1 bunch basil, 1 teaspoon dry oregano and the leaves of 3 sprigs thyme. Pour over the juice and zest of 1 lemon, then 3 tablespoons olive oil. Blend once.
3	Add the roasted pine nuts, 150 g feta cut into small pieces, and pepper generously (do not add salt).
4	Blend a second time, drizzling in enough olive oil to achieve a mustard-like consistency. Check seasoning. Place in the refrigerator in a closed jar.

Remarks

This is a rough recipe, feel free to adapt the proportions of oil, feta and basil to your taste, and to the result once you have tasted it.
If you can get fresh oregano, don't hesitate, it will be better.

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