Easy Feta Pesto Recipe with Basil (Perfect for Pasta)

Forget everything you thought you knew about pesto—this Feta Pesto is bold, briny, and packed with Mediterranean flavor! Fresh basil, creamy feta, and a splash of lemon juice come together in the perfect pasta salad companion, an amazing sandwich spread, or even a dip for warm pita. This simple recipe is an easy way to add big flavor to your dishes, and trust me, once you make it, store-bought pesto won’t stand a chance. Trust me, you’ll love this herb-packed twist on traditional basil pesto! 

If you love this feta pesto, you’ll want to dive into even more incredible pesto and Mediterranean-inspired flavors! My artichoke pesto and artichoke pesto pasta are perfect if you love something unique! If you’re looking for another twist on pesto, spinach pesto adds a mild, slightly sweet flavor, while nut-free pesto keeps things simple and allergy-friendly. Of course, nothing beats a classic—Genovese pesto is the ultimate basil pesto, and if you really want to experience it the way Italians do, serve it with Trofie al Pesto, a Ligurian pasta dish that clings to every bit of that herby, garlicky sauce. You will also love my fusilli al pesto and pesto carbonara. And if you love pesto, try my tortellini pesto pasta salad!

Why You’ll Love This Feta Pesto Recipe

• Brighter, creamier, and saltier than classic pesto – Thanks to a block of feta and fresh oregano, this pesto sauce has a bold, tangy twist that pairs with everything. This feta pesto would be delicious in my pesto carbonara as well!
• Quick and effortless – With a food processor or an immersion blender, this comes together in minutes—no stovetop needed!
• Versatile beyond pasta – Drizzle it over roasted potatoes, spread it on a savory roll, or toss it with fresh vegetables—this feta recipe does it all.

Ingredients

• Fresh basil – The base of every good homemade pesto. Look for bright green leaves at the grocery store—no black spots!
• Fresh parsley (or dill) – Parsley adds balance, while dill leans into the briny flavors. Use what you love!
• Fresh oregano – Unlike dried oregano, fresh oregano is bright, citrusy, and ties everything together beautifully.
• Cup pine nuts (or walnuts) – Pine nuts bring buttery richness, but walnuts are a great substitute if you’re out. Sunflower seeds work too!
• Garlic cloves – Fresh garlic gives it a punch, but roasted garlic will mellow it out if you prefer a milder pesto.
• Block of feta – Skip the pre-crumbled stuff! A block of feta has better texture and a cleaner, brinier flavor.
• Extra virgin olive oil – A little olive oil goes a long way! Choose a good-quality oil for the best flavor.
• Lemon juice – Brightens everything up and balances the saltiness of the feta.
• Kosher salt & black pepper – Start light on the salt since feta cheese is already salty. You can always adjust at the end!

Ingredient Substitutions

• Swap basil for baby spinach – If you’re low on basil, a mix of baby spinach and basil leaves still delivers great flavor.
• Try sunflower seeds instead of pine nuts – A budget-friendly option that still adds nuttiness.
• Replace feta with mozzarella cheese + parmesan cheese – A different spin, but still creamy and flavorful!
• Use kalamata olives instead of salt – For an extra briny depth, blend a few kalamata olives right into the pesto.

Ingredient Additions

• Sun-dried tomatoes – Adds a slightly sweet, tangy contrast.
• Red pepper flakes – A little heat makes this even better!
• Grape tomatoes or cherry tomatoes – Pulse them in for a fresh, juicy twist.
• Arugula pesto blend – Swap some of the basil for arugula for a spicier kick!

Step by Step Instructions

Blend the herbs and nuts: In a food processor, combine basil leaves, fresh parsley, fresh oregano, and pine nuts. Pulse until finely chopped.

Add the feta and garlic: Crumble in a block of feta and add garlic cloves. Pulse a few more times to mix.

Stream in the olive oil: With the processor running, drizzle in extra virgin olive oil until smooth. Finish with lemon and seasoning: Add lemon juice, kosher salt, and black pepper. Blend again, adjusting salt to taste. Adjust consistency: If it’s too thick, add a splash of olive oil or water until smooth and creamy.

Expert Tips

• Use room temperature feta – Cold feta won’t blend as smoothly, so let it sit out for 10 minutes before using.
• Don’t over-blend! You want a little texture—pesto shouldn’t be a purée.
• Taste before adding salt – Feta cheese is already salty, so adjust at the end.
• Store in an airtight container – A thin layer of olive oil on top helps keep it fresh.

Serving Suggestions

• Wine Pairing: A crisp Sauvignon Blanc or a bright Assyrtiko from Greece complements the briny flavors beautifully.
• Perfect Pasta Salad: Toss with al dente pasta and grape tomatoes for a fresh, easy side dish.
• Savory Roll Spread: Slather onto a warm, crusty roll with roasted veggies.
• Amazing Sandwich Spread: Use it on a grilled chicken or veggie sandwich—game-changer!
• Baking Dish Drizzle: Spoon it over baked fish or roasted potatoes before serving.

Storage Instructions

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Spoon into a parchment paper-lined ice cube tray and freeze for quick portions later.
• Revive leftovers: Stir in a little extra virgin olive oil if it thickens in the fridge.

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!