WHY THIS RECIPE WORKS: For a pesto with a definitively Greek bent, we added fresh, fragrant oregano, crumbled feta cheese, and lemon zest and juice to the traditional ingredients—basil, pine nuts, and garlic. Fresh oregano is crucial here; do not substitute dried oregano. This pesto is delicious combined with pasta or roasted potatoes, or dollop it on top of grilled zucchini or yellow summer squash.
Makes: about ¾ cup; enough for 1 pound pasta
Total time: 25 minutes
INGREDIENTS:
- 3 garlic cloves, unpeeled
- ¼ cup pine nuts
- 1¾ cups packed fresh basil leaves
- ¼ cup packed fresh oregano leaves
- ½ teaspoon grated lemon zest plus 2 tablespoons juice
- 7 tablespoons extra-virgin olive oil
- 1 ounce feta cheese, crumbled (¼ cup)
- Salt and pepper
INSTRUCTIONS:
- Toast garlic in 8-inch skillet over medium heat, shaking skillet occasionally, until softened and spotty brown, about 8 minutes. When garlic is cool enough to handle, discard skins and chop coarse. Meanwhile, toast pine nuts in now-empty skillet over medium heat, stirring often, until
golden and fragrant, 4 to 5 minutes. - Place basil and oregano in 1-gallon zipper-lock bag. Pound bag with flat side of meat pounder or with rolling pin until all leaves are bruised.
- Process garlic, pine nuts, herbs, and lemon zest and juice in food processor until finely chopped, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Transfer pesto to bowl, stir in feta, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days or frozen for up to 3 months. To prevent browning, press plastic wrap flush to surface or top with thin layer of olive oil. Bring to room temperature before using.)
