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Greek Pesto with Walnuts, Olive Oil, and Feta
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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.
Course appetizers, meze, pasta, starter
Cuisine Greek
Keyword feta pesto recipe, Greek olive oil, greek pesto, healthy Greek recipes, mediterranean sauce, walnut pesto

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

  1. 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.
  2. Blend the Base: In a food processor, combine walnuts, garlic, and half the olive oil. Pulse until finely chopped.
  3. 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.
  4. 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.
  5. Taste and Serve: Adjust seasoning. Serve immediately with pasta, bread, or as a dip. Store leftovers in the fridge up to 3 days.

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.