Ingredients

1/2 to 2/3 cup olive oil

4 cups fresh basil leaves

2 2.25-oz. cans sliced, pitted ripe

olives, drained

1 cup crumbled feta cheese

8 cloves garlic, peeled and quartered

1/2 tsp. salt

Ground black pepper

Preparation

  1. In a food processor or blender combine 1/2 cup olive oil, basil, olives, cheese, garlic, and salt. Cover and process until nearly smooth, stopping to scrape down sides as necessary and to add oil as needed to reach desired consistency. Season to taste with pepper.
  2. Serve immediately or divide pesto into lA-cup portions in small airtight containers. Refrigerate 1to 2 days or freeze up to 3 months.