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


  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

#vegetarian #glutenfree #nutfree #quickeasy #sauces

Tag Cloud
No tags yet.
  • Grey Vimeo Icon
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon
Follow Us

2 International Drive

Rye Brook, NY 10573

  • White Vimeo Icon
  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon