Feta and Roasted Red Pepper Pesto
1 lb. roasted red peppers, cleaned and skin removed
½ lb. feta cheese, crumbled
2 Tbsp. garlic, chopped
5 sprigs of oregano, roughly chopped
¼ cup olive oil
Salt & pepper to taste
Put all ingredients into a food processor and pulse until smooth, but still slightly chunky. Adjust seasonings, with salt and pepper taste.
Suggested uses: over grilled chicken for an entree; tossed with green beans; added to leftover mashed potatoes, chicken breast marinated in the pesto and grilled for a sandwich; used as a dressing to be drizzled over a garden salad.
Recipe by Robert W., Flik Independent School Dining Executive Chef