Artichoke feta pesto
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
2 cups fresh basil leaves2 cloves garlic, coarsely chopped2 tbsp chopped oil packed sun-dried tomatoes1/4 cup freshly grated parmesan cheese1/4 cup pine nuts3 tbsp balsamic vinegar1/2 cup extra virgin olive oil1 (14 oz can) water packed quartered artichoke hearts, drained2 large roma tomatoes, seeded and coarsely chopped1/2 cup crumbled feta cheesepinch saltcouple grinds black pepper
Combine basil, garlic, sun-dried tomatoes, parmesan, pine nuts, vinegar and olive oil in food processor. Process until finely chopped. Remove to medium mixing bowl.
Add artichoke hearts to food processor, pulse until coarsely chopped. Add to mixture in bowl. Repeat with roma tomatoes, pulsing to coarsely chop and add to mixture.
Stir in feta cheese and salt and pepper. Serve with baguette slices or crackers.
(Would also be good on pasta or in a wrap with turkey or roast beef.)
Makes about 3 cups.
Number of Servings: 15
Recipe submitted by SparkPeople user GRIF01.
Add artichoke hearts to food processor, pulse until coarsely chopped. Add to mixture in bowl. Repeat with roma tomatoes, pulsing to coarsely chop and add to mixture.
Stir in feta cheese and salt and pepper. Serve with baguette slices or crackers.
(Would also be good on pasta or in a wrap with turkey or roast beef.)
Makes about 3 cups.
Number of Servings: 15
Recipe submitted by SparkPeople user GRIF01.
Nutritional Info Amount Per Serving
- Calories: 204.1
- Total Fat: 9.4 g
- Cholesterol: 3.3 mg
- Sodium: 244.8 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 4.1 g
- Protein: 6.8 g
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