Empirical Foodism

Lately I’ve been craving pesto. I don’t even really like pesto, but I’ve been craving it. Normally pesto is just too much basil for me, so I tend to steer clear. In this time of craving however, I dug up the recipe I created for feta pesto. For me, it’s a really good balance of basil, and feta. I LOVE feta… it also has a slight nuttiness from the toasted walnuts. I imagine that I was simply out of pine nuts, and that’s why I used walnuts (plus, it’s also cheaper). Feta Pesto: 1 cup fresh basil ½ cup walnuts (toasted) 1 garlic clove 6 oz reduced fat feta cheese 2 Tbsp. olive oil 1/3-1/2 cup water Place walnuts, basil, and garlic clove into a food processor and pulse, until combined. Add the feta and olive oil and process the mixture until it resembles paste (yum, right?). To the paste, add 1/3 cup of water, and process until creamy. If you want a thick pesto, you can stop here. If you want a more sauce like pesto, continue to add small amounts of water and process until