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Submitted by: Lorie McGuire
- 8 oz. whole, pitted Peloponnese Kalamata Olives
- 1 (4oz.) Feta Cheese
- 1/2 c. chopped pecans
- 4 cloves garlic, peeled
- 2-3 Tbsp. olive oil.
- In a food processor, blend Kalamata olives, Feta cheese, pecans, garlic, and olive oil.
- Add more olive oil if needed to achieve a pesto-like consistency.
- Spread on warm grilled french bread.