Basil and Feta Pesto

A saltier, creamier twist on traditional pesto. This pesto recipe pairs perfectly with summer vegetables, grilled chicken and salmon too.

I think sauces can elevate any meal. Ranch dressing on a salad? Instantly better. Pesto is one of my favorite sauces that does just that. I think it elevates so many different foods. Homemade pesto with feta, rather than the traditional parmesan, is a delicious variation. This recipe is also a good option if you’re looking for pesto without nuts.

Making pesto is so easy, you just add all the ingredients, except for olive oil, to a food processor or mortar and pestle and then add the oil in slowly once it’s blended.

Ways to Serve This Pesto Recipe

Feta Pesto Pasta

You can simply toss your favorite pasta with this pesto and eat as is. But you could also add in some vegetables like roasted red peppers, steamed asparagus, steamed broccoli, tomatoes or fresh arugula.

With Vegetables

Pesto goes so well with vegetables, I particularly like it paired with grilled or sautéed zucchini, peppers, asparagus, broccoli, tomatoes and arugula. Spooned over summer tomatoes would be especially delicious.

With Proteins

This pesto sauce also pairs really well with proteins like simply seasoned baked, grilled or sautéed shrimp, salmon or chicken.

Recipe

Prep time: 5 minutes

Yields: ~1/3 cup

Ingredients

• 1 cup of basil

• 1-2 tbsp good feta, crumbled

• 2-3 tbsp extra virgin olive oil

• 1 small-ish clove of garlic

• Salt to taste (I didn’t need it, the feta was salty enough)

Directions

1. Either finely chop the basil, feta and garlic together and mix with olive oil or blend all ingredients together in a mini food chopper/processor until it forms a fine texture.

2. You can watch the link to the video here.

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