Greek Pesto Food

GREEK PESTO

Steps:

• Peel garlic.
• Drain olives.
• Combine all ingredients in food processor bowl.
• Process till smooth, scraping sides as needed.
• Serve on toasted Italian bread, or other specialty-style bread, or crackers.

GREEK PESTO RICOTTA PIZZA

Steps:

• Preheat the oven to 425 degrees.
• Spread the pesto all over the crust of the pizza. Use extra pesto if desired.
• Drop the ricotta cheese in dollops all over the pizza.
• Sprinkle the mozzarella on top of the ricotta.
• Add the artichokes, sundried tomatoes, and mushrooms.
• Sprinkle the parmesan and walnuts on top.
• Finish with cracked black pepper.
• Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled.

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

GREEK PESTO

Steps:

• 1. In a food processor or blender combine 1/2 cup olive oil, basil, olives, cheese, garlic, and salt. Cover and process until nearly smooth, stopping to scrape down sides as necessary and to add oil as needed to reach desired consistency. Season to taste with pepper. 2. Serve immediately or divide pesto into lA-cup portions in small airtight containers. Refrigerate 1to 2 days or freeze up to 3 months.