2 International Drive

Rye Brook, NY 10573

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Feta and Roasted Red Pepper Pesto

January 1, 2009

 

 Ingredients:

  • 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

Preparation:

  1. 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

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