GREEK PESTO
Steps:
- 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.
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Chathuki
[email protected]This pesto is a bit pricey to make, but it's worth it for the delicious flavor.
Waqas Ch
[email protected]I'm allergic to nuts, so I can't make this pesto. :(
Nojus Cinkus
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Riley Brasfield
[email protected]I'm not sure what I did wrong, but my pesto didn't turn out very well. It was too oily and didn't have much flavor.
Jackson myers
[email protected]This pesto is so versatile. I use it on pasta, chicken, fish, and even vegetables.
Tyrel Vernon
[email protected]I love making this pesto with fresh herbs from my garden.
Kalpana Rzl
[email protected]This pesto is a great way to add some Mediterranean flavor to your meals.
Billy Ekpo
[email protected]I'm not a huge fan of pesto, but this Greek version is really good.
bimala poudel
[email protected]This is the best pesto I've ever had. It's so easy to make and it tastes so fresh and delicious.
Ugly BOI
[email protected]I made this pesto last night and it was a hit! My family loved it on pasta and chicken.
Asas Asas
[email protected]Wow! This Greek pesto is amazing! The flavors are so fresh and vibrant. I love the combination of basil, mint, and oregano.