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!

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

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.

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!
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.

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.

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