Greek Pesto with Walnuts, Olive Oil, and Feta
This Greek-inspired pesto swaps the traditional pine nuts and parmesan for walnuts and feta, creating a creamy, tangy, and nutty spread or sauce. It’s perfect tossed with pasta, spread on toast, or drizzled over roasted vegetables.
RATING
Ingredients
- 2 cups fresh basil leaves or parsley or a mix of basil and mint
- ½ cup walnuts lightly toasted
- 1 cup feta cheese crumbled (preferably Greek feta)
- ½ cup extra virgin olive oil add more if needed
- 1 –2 garlic cloves peeled
- Juice of ½ lemon optional
- Salt and freshly ground black pepper to taste
- 1 pack whole wheat spaghetti or linguine cooked according to package directions
- Optional Add-ins:
- Handful of pitted Kalamata olives
- Fresh mint leaves
- 1 –2 tablespoons apple cider or wine vinegar
Instructions
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oast the Walnuts: Toast walnuts in a dry skillet over medium heat for 5–7 minutes, stirring often, until fragrant and lightly browned. Let cool.
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Blend the Base: In a food processor, combine walnuts, garlic, and half the olive oil. Pulse until finely chopped.
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Add Greens and Feta: Add basil (or parsley/mint) and crumbled feta. Pulse, then drizzle in remaining olive oil with the motor running. Scrape down sides as needed.
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Season and Adjust: Add lemon juice (if using), salt, and pepper. Pulse to desired consistency. Add more olive oil or a splash of water if too thick.
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Taste and Serve: Adjust seasoning. Serve immediately with pasta, bread, or as a dip. Store leftovers in the fridge up to 3 days.
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Notes
Tips:
For chunkier pesto, pulse briefly or mix by hand.
Add Kalamata olives for extra Greek flavor.
Use high-quality Greek feta and olive oil.
