Feta pesto

    (50)
    5 min

    This basil, sun-dried tomato, feta and Parmesan pesto is very, very tasty! Try adding it to any kind of pasta or spread it on top of cooked prawns. It also make a great pizza sauce.


    1 person made this

    Ingredients
    Serves: 12 

    • 85g fresh basil leaves
    • 2 tablespoons crumbled feta cheese
    • 20g freshly grated Parmesan cheese
    • 40g pine nuts, toasted
    • 1 artichoke heart, roughly chopped
    • 2 tablespoons chopped oil-packed sun-dried tomatoes
    • 125ml extra-virgin olive oil
    • 1 pinch salt and black pepper to taste

    Method
    Prep:5min  ›  Ready in:5min 

    1. In a food processor, combine the basil, feta cheese, Parmesan cheese, pine nuts, artichoke heart and sun-dried tomatoes. Cover and pulse, adding oil as needed to facilitate blending until smooth. Taste and season with salt and pepper.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (35)

    by
    80

    I wanted to note... a little late, but better late then never, add between 2-4 cloves of garlic. Depending on how much you like. I forgot to add that in when I submitted the recipe. Glad ya'll liked it!  -  24 Apr 2008  (Review from Allrecipes US | Canada)

    by
    33

    Great recipe!!! I will definitely make again! I omitted the pine nuts and artichokes because I didn't have any and I added 2 or ts of minced garlic. I ended up with about 1 cup of pesto and tossed it with a (cooked) 1 lb. box of campanelle pasta, sauteed baby bella mushrooms and some extra sun-dried tomatoes. There were about 4-5 generous servings. I'd like to make this again and include the pine nuts & artichokes. This would also be great with roasted eggplant/zucchini and broccoli or paired with grilled chicken. This is a dish that's impressive enough for company, but also quick & easy so it's perfect for everyday eating, too!  -  03 May 2009  (Review from Allrecipes US | Canada)

    by
    31

    The first time I made this, I used dry tomatoes, instead of the oil-packed ones, which made it too dry to toss with pasta. I spread it on a thick, whole-grain pizza crust, top it with crumbled feta cheese, artichoke heart chunks, sun-dried tomatos, and maybe a few Calamata olives. Bake it for eighteen minutes, or until the cheese starts to brown, then remove it and let it sit for 10 min. That's GOOD pizza!  -  29 Nov 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate