Feta Pesto

Feta Pesto


"This recipe is very very tasty, add to any kind of pasta or on pizza dough for a great meal!"


5 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  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.



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 l...

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 toss...

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 f...

My sister and boyfriend (both against all things green) loved this. I made a few minor changes to pacify my lactose intolerant system. Instead of Parmesan, I used nutritional yeast and replaced ...

This is the best pesto I've ever made! I used it for the Pesto Cheesy Chicken Rolls. Wow! It was awesome by itself and spectacular in the chicken. Thanks!

Excellent!! I took another reviewer's advice and used it on pizza as a sauce covered with feta cheese, fresh grated Parmesan cheese, and artichokes.

One of the best pestos I have ever made! ...although red and green doesn't mix to make a very pretty color. I didn't have any parmesan cheese so I used a vintage white cheddar cheese in place ...

I started growing basil just so I can make this more often.

This was a great recipe. I ended up using it to make stuffed shells and stuffed mushrooms. For the shells I added ricotta cheese. Then for the mushrooms I used the stems of the mushrooms and som...