The absolute torture of having my house torn up while we refinish the floors is taking a small piece of my sanity as each day passes. Our house is small enough on it’s own, but when you take away the two biggest rooms and cram the furniture from those rooms into the rest of the house, tempers start to flare. I’m happy to report the last coat of polyurethane is on and curing. The floors look amazing but I just might need some therapy to make it through the week before we can move all the furniture back.
Here is another quick and easy recipe I prepared for dinner. It was a new one to me and it was really outstanding. I love pesto and this is packed with flavor that is a great twist on the basic pesto recipe. I think next time I make it, and there will definitely be a next time, I will add a bit more sun-dried tomato and basil. I used it over hot whole wheat pasta but I can’t wait to slather it on my homemade pizza…..
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Feta and Sun Dried Tomato Pesto
Ingredients
1 lb pasta
2 C fresh basil
3 Tb feta cheese
1/4 C parmesan cheese
1/4 C pine nuts
1 artichoke heart
2 Tb oil packed sun-dried tomatoes
2 cloves garlic
1/2 C extra virgin olive oil
salt and pepper
Instructions
1. Add tomatoes to food processor and process until finely chopped. Add remaining ingredients, except for olive oil, and process until everything is uniformly chopped. Keep blade running and drizzle in the olive oil.
Nutrition
- Serving Size: 1/6th
- Calories: 579
- Sugar: 4g
- Sodium: 1502mg
- Fat: 46g
- Saturated Fat: 17g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 67g
- Cholesterol: 70mg
DJ Stephens says
Ummm can we get the rest of the steps to this recipe please.. 🙂
Carole says
I’m not sure what you are looking for DJ. This is the recipe for the pesto. How you use the pesto is up to you! I made some suggestions in the description above the recipe. I hope you enjoy it. My favorite was as the sauce on some homemade pizza!