This twist on a classic brings its flavor game in a quick single-step process. The recipe yields an amount perfect for 12 to 16 ounces of rotini pasta, which means the sauce stretches even further for spaghetti or penne. Feta typically doesn’t get the spotlight in warm dishes, but here, it tries a new style. Like this? Try our Feta Pesto Hummus.
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2 cups fresh basil sprigs packed down, including stems
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2 tbsps pine nuts
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1/2 cup garlic olive oil
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3/4 cup crumbled feta
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3 cloves garlic
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Salt to taste
In a small food processor, blend basil, pine nuts, and garlic cloves until minced. Add garlic olive oil and puree until smooth and basil leaf pieces are very minuscule. Add feta and puree until cheese gets incorporated. Mix in Mediterranean Seasoning Blend by hand. Salt to taste.