Oregano Feta Lemon Pesto

By CaliZona
November 5, 2013
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Author Notes: I saw fresh oregano at the farmers market and decided to try a Greek style pesto. It is great mixed it into a Greek salad or heat up pita bread, cut in to small triangles and use as a dip.CaliZona

Makes: about 1 1/2 cups

  • 1/2 cup Sheep Feta
  • 1 cup Fresh Oregano Leaves
  • 1 cup Raw Walnuts
  • 3 tablespoons Fresh Squeezed Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil or to taste
  • 1 Clove Garlic
  • 1/4 teaspoon Sea Salt or to taste
  1. Pull the oregano leaves off the stems and measure all the ingredients
  2. Blend everything in a food processor or blender until smooth

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