Feta Whipped With Basil, Lemon, And Pepper

1. 3 cup crumbled feta — preferably Greek (about 12 ounces)
2. 3 scant tablespoon s dried basil
3. 1heaping tablespoon cracked black peppercorns
4. 2/3 cup extra-virgin olive oil — preferably Greek
5. 6 tablespoons fresh lemon juice
6. 1 teaspoon s lemon zest — cut into very thin strips (julienne)

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.