1/2 - 2/3 c olive oil
4 c fresh basil
2 2.25 oz. cans sliced black olives drained
1 c crumbled feta cheese
8 cloves garlic peeled and quartered
1/2 t salt
Fresh ground pepper

1. in food processor or blender combine 1/2 c olive oil basil olives cheese garlic and salt. cover and process until nearly smooth stopping to scrape down sides as necessary and to add oil as needed to reach desired consistency. season w/ salt and pepper.
2. serve immediately or divide pesto into 1/4-cup portions in small airtight containers. refrigerate 1-2 days or freeze up to 3 months.
MAKES 1 3/4 cup