This pesto is so good and so Greek! Mix it into a Greek salad, heat up pita bread and use as a dip or spread it on a sandwich.
Recipe: Approx. 1 1/2 Cups
- 1/2 Cup Sheep Feta
- 1 Cup Oregano Leaves
- 1 Cup Raw Walnuts
- 3 Tablespoons Fresh Squeezed Lemon Juice
- 1/4 Cup Extra Virgin Olive Oil
- 1 Clove Garlic
- 1/2 Teaspoon Sea Salt
Instructions:
Wash the oregano, dry well and pull of the leaves from the sprigs then measure. Measure all the other ingredients and put into in a food processor or blender and puree until smooth.
