3 cup crumbled feta -- preferably Greek (about 12 ounces)
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 teaspoons lemon zest -- cut into very thin strips (julienne)

Instructions

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.

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