Ingredients

• 3 cups (about 12 ounces) crumbled feta, preferably Greek
• 3 scant tablespoons dried basil
• 1 heaping tablespoon cracked black peppercorns
• 2/3 cup extra-virgin olive oil, preferably Greek
• 6 tablespoons fresh lemon juice
• 1 teaspoon lemon zest, cut into very thin strips (julienne)

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Instructions

1. Pulse together the feta, basil, and peppercorns in a food processor until combined. Add the olive oil and lemon juice, alternating between each and pulsing after each addition, until the mixture is dense but spreads easily. Remove to a serving plate, garnish with lemon zest, and serve.