Greek pesto with spinach, feta cheese and dill

Based, of course, on the famous Italian sauce here we have a variation with more Greek flavours. Easy to put together, this pesto can be used not only on your pasta dishes but adding 1-2 tbsp in a vinaigrette will give to your usual lettuce salad an extra flavour! Also, works perfectly on a potato or fresh beans salad and next to roast chicken or pork fillet

Recipe of Eleni Psichouli,

from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
4 tea-cups of tender spinach leaves
4 tea-cups of finely snipped dill
1 tbsp of lemon juice
1 tea-cup of olive oil
1 heaped tea-cup of feta cheese, crumbled
½ a lemon, the zest
2 cloves of garlic, finely chopped
pinch of salt
pepper

Method:
Put in a blender, little by little, the spinach with the dill, the lemon juice and the oil and whiz.

Add the feta cheese and then the lemon zest and the garlic, working the ingredients until they become a homogeneous mixture. Taste first and then season with salt and pepper.

Stir and keep the pesto in a sterilised jar in the fridge.