Name: Briny Feta Pesto with Fresh Basil (10 Minutes)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 ½ cups fresh basil leaves (packed); ½ cup fresh parsley (or a mix of parsley and dill); ⅓ cup pine nuts (or walnuts); 2 cloves garlic; ⅔ cup crumbled feta cheese; 1 teaspoon fresh oregano (finely chopped); ½ cup extra virgin olive oil; Juice of ½ lemon; ½ teaspoon kosher salt (adjust as needed); ¼ teaspoon black pepper

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This Feta Pesto is a complete departure from traditional pesto. Instead of Parmesan, a full block of feta does all the work, bringing a briny, salty, creamy richness that you simply cannot get from any other cheese. Fresh basil, parsley, oregano, pine nuts, lemon juice, and good olive oil round it out for a sauce that is bold, herbaceous, and deeply Mediterranean. It comes together in 10 minutes in a food processor and works on pasta, spread on sandwiches, spooned over fish, or served as a dip with warm pita.

Feta pesto with pasta topped with crumbled feta and pine nuts in a bowl.

I developed this recipe because I wanted a pesto that leaned into Mediterranean flavors rather than Italian ones. Feta is one of my favorite cheeses; the brininess it brings to this sauce is something Parmesan simply cannot replicate, and once you try it, you will understand why this has become a staple in my kitchen. If you love pesto, you will also want to try my Traditional Genovese Pesto, Spinach Pesto, and Lemon Pesto.

Ingredients

Use a block of feta rather than pre-crumbled; block feta has a cleaner, brinier flavor and blends into a much smoother, creamier texture. Let it sit at room temperature for about 10 minutes before processing; cold feta won’t blend as smoothly. The three herb combination of basil, parsley, and fresh oregano is what gives this pesto its layered, Mediterranean flavor profile; dried oregano won’t deliver the same brightness so fresh is worth seeking out. The lemon juice goes in at the end and is what keeps the whole sauce from feeling heavy. As always, use good olive oil; it is the backbone of the sauce.

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.

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