Easy Feta Pesto Recipe with Basil (Perfect for Pasta)
Love pesto? Try feta pesto, a briny and flavorful twist that transforms your favorite dishes with Mediterranean goodness.
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.
- Crumble in feta and pulse a few more times.
- With the processor running, slowly drizzle in olive oil until smooth.
- Add lemon juice, salt, and black pepper. Blend again.
- If needed, add a splash of water or more olive oil to loosen it up.
Notes
- 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.
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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