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

Briny Feta Pesto with Fresh Basil (10 Minutes)

Allie Hagerty
This feta pesto is made with a full block ofbriny, creamy feta blended with fresh basil, parsley, oregano, pine nuts, andlemon juice for a bold Mediterranean sauce ready in 10 minutes. Toss with yourfavorite pasta for a feta pesto pasta that is on the table in under 20 minutes.
5 from 1 rating
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Pasta, Sauce
Servings 24 servings

Equipment

  • food processor
  • Measuring Cups and Spoons
  • Citrus juicer (optional)
  • spatula
  • Airtight container

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

Instructions
 

  • In a food processor, combine basil, parsley (or dill), fresh oregano, pine nuts, and garlic. Pulse until finely chopped.
    1 ½ cups fresh basil leaves, ½ cup fresh parsley, ⅓ cup pine nuts, 2 cloves garlic, 1 teaspoon fresh oregano
  • Crumble in feta and pulse a few more times.
    ⅔ cup crumbled feta cheese
  • With the processor running, slowly drizzle in olive oil until smooth.
    ½ cup extra virgin olive oil
  • Add lemon juice, salt, and black pepper. Blend again.
    Juice of ½ lemon, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • If needed, add a splash of water or more olive oil to loosen it up.

Notes

  • 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.

Nutrition Facts

Calories: 65kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 97mgPotassium: 26mgFiber: 0.1gSugar: 0.1gVitamin A: 203IUVitamin C: 2mgCalcium: 26mgIron: 0.3mg
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