Feta Pistachio Mint Pesto

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Feta Pistachio Mint Pesto is beautifully bright, fresh and creamy. Ideal as a drizzle over grilled meat or roasted veggies.

overhead shot of a bowl of Feta Pistachio Mint Pesto

My season of revisiting classic recipes from the blog continues with this Feta Pistachio Mint Pesto. I have no doubt that this pesto completely passed you by even if you have been reading my witterings here from its early incarnations. Remember Stroud Green Larder? Yes, that was my original name for my business when I began it five years ago which fitted well with my market stall which was based in Stroud Green, North London but alienated all my blog followers, especially those to whom Stroud Green was a pretty random name. I’m not even sure the majority of Londoners necessarily know of Stroud Green, the little stretch between Finsbury Park and Crouch End.

overhead shot of ingredients of Feta Pistachio Mint Pesto in the mixer

Sometimes when I’m feeling especially reflective I wonder if From The Larder is even the best choice of name, a name which I really fought to get, especially since my market stall is focused more on the cake side of things. Although I can’t let myself go too far down that road since I’ve come this far with it and I’m not about to change everything again, it was challenging enough changing the name of my blog and business the first time.

overhead shot of ingredients of Feta Pistachio Mint Pesto in the mixer

So, this Feta Pistachio Mint Pesto, if you’re still with me, was originally developed as an accompaniment to a roasted butternut squash mash recipe where this pesto was drizzled liberally over the top. That dish was out of this world but I could never get the photographs right, it looked like some big old gory mess. Then this pesto soon broke out into a life of its own in my kitchen as I started to accompany it with everything. Drizzled over lamb chops, roasted potatoes or used as the base in this Simple Brown Rice Salad with Pesto Vinaigrette. It became one of my weeknight mainstays and yet was buried within my blog in unsightly photos and an early post which was largely ignored.

overhead shot of ingredients of Feta Pistachio Mint Pesto in the mixer

Therefore I am pretty sure I am introducing this Feta Pistachio Mint Pesto as if it were the first time. It is a bright and fresh pesto with so many layers of flavour. The feta and pistachio give a fresh creaminess and sweet savouriness to the proceedings whilst the mint provides lovely bite with a zing of lemon to bring everything into harmony. I make it with the best feta I can find, there is a great feta and olive guy at Ally Pally farmers’ market, and fresh garden mint.

side shot of a bowl of Feta Pistachio Mint Pesto

SHOP THE RECIPE

Food Processor

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I urge you to give this Feta Pistachio Mint Pesto a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

overhead shot of a bowl of Feta Pistachio Mint Pesto

Feta Pistachio Mint Pesto

Feta Pistachio Mint Pesto is beautifully bright, fresh and creamy. Ideal as a drizzle over grilled meat or roasted veggies.
Print Pin Rate
Course: Main Course
Cuisine: British
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people
Calories: 336kcal

Ingredients

  • 80 g shelled roasted salted pistachios
  • 30 g fresh mint* leaves removed from stalks
  • 15 g parsley including stalks
  • 1 clove garlic
  • 80 g feta
  • Juice of ½ lemon
  • black pepper
  • 150 ml extra virgin olive oil

Instructions

  • Place the pistachios in a food processor and blitz until finely ground.
  • Add the mint, parsley and garlic and blitz again until chopped very finely.
  • Scoop the feta into the food processor, squeeze in the lemon, and grind in some black pepper then whizz up again so that all the ingredients come together to form a thick paste.
  • Then with the food processor still on, stream in the olive oil slowly so that it incorporates into the paste and forms a smooth pesto.

Nutrition

Calories: 336kcal | Carbohydrates: 5g | Protein: 4g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 152mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 5.9mg | Calcium: 95mg | Iron: 1.2mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

 

Comments

  1. Can you please share the recipe for the butternut Squash mash…sounds divine!

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