Artichoke feta pesto

2 cups fresh basil leaves
2 cloves garlic, coarsely chopped
2 tbsp chopped oil packed sun-dried tomatoes
1/4 cup freshly grated parmesan cheese
1/4 cup pine nuts
3 tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 (14 oz can) water packed quartered artichoke hearts, drained
2 large roma tomatoes, seeded and coarsely chopped
1/2 cup crumbled feta cheese
pinch salt
couple 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.