RECIPES
Pesto
Vegan Style
Feta & Red Pepper Dip
13
2 cups
Basil Leaves
1/3 cup
Extra Virgin Olive Oil
1/2 cup
Pecans
Salt and black pepper to taste
2 cloves
Garlic
4
Red Bell Peppers
1/4 cup
Extra Virgin Olive Oil
2
Garlic Cloves,
peeled
2 cups
Crumbled Feta Cheese
Simply blend to your desired consistency. Store in a container in
a refrigerator. Serve over pasta.
Peel, seed, and quarter peppers. We recommend grilling peppers. Puree
peppers, oil, garlic, and cheese blender. Season with salt and pepper.
Chill at least 3 hours or overnight. Eat with bread or crackers.
Summary of Contents for EXB 4300
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