Mediterranean Pesto


  • 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


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.

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