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.
Recipe courtesy Diane Kochilas, Meze: Small Plates to Savor and Share from the Mediterranean Table, HarperCollins 2003
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