Feta Mediterranean Pesto

Feta Mediterranean Pesto
Recipe By :Cousin Fatima
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 cups fresh flat leaf parsley
1/2 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup fresh Greek oregano leaves
2 cloves garlic -- (2 to 4)
2 tablespoons crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup pine nuts -- toasted
1 artichoke heart -- roughly chopped
2 tablespoons chopped oil-packed sun-dried tomatoes -- drained
1/4 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes

In a food processor, combine the basil,garlic, feta cheese, Parmesan cheese, pine nuts, artichoke heart, and sun-dried tomatoes. Cover, and pulse, adding oil as needed to facilitate blending until smooth. Taste, and season with salt and pepper.
Makes 2 cups (16 two-tablespoon servings). Good on pizza, baked potatoes, pasta or rice.

ChupaNote: Add 1 T. freslhy squeezed lemon juice to preserve green color of herbs. You can used any mix of herbs, to taste, rather than the mint and oregano.
Per Serving (excluding unknown items): 58 Calories; 5g Fat (77.8% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 3390 0 0 0 0 0 1448 0 0