Ingredients
- 2 cups fresh basil leaves
- 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
- 1/2 cup extra-virgin olive oil
- 1 pinch salt and black pepper to taste
Directions
In a food processor, combine the basil, 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.
