The feta in the pesto makes it so creamy! It's the perfect sauce over pasta, or works great as a dressing on your favorite salad.
Author Rachael DeVaux
Ingredients
Feta Pesto
1/2cupextra virgin olive oil
1/4cuppine nuts
2cupsfresh basil leaves
3/4lemon, juiced
2tbspwater
1/2tbspminced garlic(about 2 cloves)
~4 ozcrumbled feta(I used about 3/4 of a 6 oz container)
1/2tspsea salt
ground pepper, to taste
Sourdough Croutons
2cupscubed sourdough bread
3tbspextra virgin olive oil
1/2tbspminced garlic
1/2tspsea salt
Little Gem Salad
5-7cupsLittle gem lettuce
2Organic chicken breast
3tbspSun-dried tomatoes(jarred in extra virgin olive oil)
1/4cupKalamata olives, chopped
1/4cupCrumbled feta
1Avocado, sliced
Instructions
Feta Pesto
Add ingredients to a food processor and pulse until smooth. Add more water, one tablespoon at a time, if needed.
Serve over salad (like this Little Gem salad), with pasta, or as a sauce with your favorite meal. Enjoy!
Sourdough Croutons
Preheat the oven to 350 degrees F.
Add the cubes of bread to a baking sheet.
In a small pan, heat 3 tbsp olive oil, 1/2 tbsp minced garlic, and 1/2 tsp sea salt on low heat for 3-4 min. Pour over the cubed bread and toss well. Bake for 15 minutes in the oven, flipping once towards the end. Set aside to cool.
Little Gem Salad
In a large mixing bowl, toss the little gem lettuce with the pesto until well coated. Add the remaining ingredients and toss until evenly mixed, or add everything in sections to the top of the salad for more of a pick-and-choose type of meal for guests. Enjoy!