Feta Pistachio Mint Pesto

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

Print Recipe
Feta Pistachio Mint Pesto
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
Course Main Dish
Cuisine British
Keyword pesto
Prep Time 10 minutes
Servings
6-8 people
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
Course Main Dish
Cuisine British
Keyword pesto
Prep Time 10 minutes
Servings
6-8 people
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
overhead shot of a bowl of Feta Pistachio Mint Pesto
Instructions
  1. Place the pistachios in a food processor and blitz until finely ground.
  2. Add the mint, parsley and garlic and blitz again until chopped very finely.
  3. 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.
  4. 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.

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin which I bought when I was so jealous of everyone making their own houmous and pestos. That was easily over ten years ago and I use it nearly every day for all manner of kitchen jobs like whipping up dips, nut butters and flours, making breadcrumbs and of course for houmous and pesto. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

The links above are affiliate links so if you decide to buy anything using the links given then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Simple Brown Rice Salad with Pesto Vinaigrette

bowl of rice salad ingredients with lemon squeezer, vinaigrette and tomatoes in background

Tahini Turmeric Dressing

Tahini Turmeric Dressing

Homemade Smoky Fajita Seasoning Paste

Homemade Smoky Fajita Seasoning Paste

Roast Chicken and Feta Salad with Minted Yoghurt Dressing

Chicken and Feta Salad with Minted Yoghurt Dressing

This salad was borne from a desire to use up leftover roast chicken but was such a treat that I made a huge batch of it again the next day, this time roasting up a couple of chicken breasts especially for the event.

Now, I’m not one for do-ahead salads. For starters I don’t like cold salads, they need to be brought up to room temperature first so by the time you’ve decided you’re hungry you might as well have knocked it together there and then rather than twiddling your fingers for half an hour whilst the chill is knocked off your lunch.

Pre-dressed salads are also usually a problem, as heavy dressings render delicate leaves a soggy mulch, or worse if there’s garlic involved create a pungency to the whole affair which detracts from the light bright flavours you began with. My Chicken and Feta Salad with Minted Yoghurt encountered no such issues though and after having made a fair amount to last for a few days I popped it, dressing and all, into the fridge until I was ready to eat it over the next few days.

Chicken and Feta Salad with Minted Yoghurt Dressing

This salad holds no leaves to wilt or garlic to intoxify so the fresh flavours are kept intact. In fact, they are improved upon as the feta simply soaks up flavour so over the next couple of days it took on more depth from the lemon and mint. There is also no oil in the dressing so there is no chance of the dressing weighing down the other ingredients.

Okay, so I did have to take my salad out of the fridge for a bit so the flavours could re-ignite in room temperature but after about 15 minutes of impatience I dove in and found I hadn’t lost anything in its preservation.

Chicken and Feta Salad with Minted Yoghurt Dressing

Now you must be fussy when gathering ingredients for this salad, not only should you insist upon the best tomatoes you can find and of course organic free-range chicken, bone intact and skin on so it retains moisture during its roasting, but this salad also benefits hugely from the inclusion of extremely good feta. Supermarket feta is so hit and miss, more often than not a bit dry and crumbly and until you’ve overdosed on the good stuff in Greece you may not even know how much you like it. I am lucky though to be within spitting distance of Ally Pally farmers’ market on a Sunday where there is an excellent producer eager to offload his wonderful olives, pickled garlic and sundried tomato antipasti. It’s his feta that is the star of the show though, tangy, dense and sublimely creamy, although you have to get to the market early as he always sells out.

Chicken and Feta Salad with Minted Yoghurt Dressing

Roast Chicken and Feta Salad with Minted Yoghurt Dressing

Serves 2

2 chicken breasts on the bone
2 teaspoons olive oil
Juice of ½ lemon
150g cucumber, halved and de-seeded
200g tomato, roughly chopped
3 celery sticks, sliced thinly
½ red onion, halved and sliced thinly
120g feta

For the dressing:
1 tablespoon yoghurt
2 teaspoons mayonnaise
good handful of fresh mint leaves, diced finely
juice of ½ lemon
1/8 teaspoon salt
pepper

  1. Pre-heat the oven to 180°C.
  2. Mix the olive oil and lemon juice with some seasoning then rub all over the chicken breasts.
  3. Place in a roasting tray and roast in the oven for 40 minutes, basting halfway through.
  4. Remove the chicken from the oven and leave to rest whilst you prepare the rest of the salad.
  5. Toss the cucumber, tomatoes, celery and red onion in a large bowl and crumble over the feta.
  6. In a separate small bowl whisk together all your dressing ingredients and pour most of it evenly over the salad.
  7. Toss it all together and heap into bowls.
  8. Remove the chicken from the bone, then slice and serve over the salad, drizzling over a final bit of dressing.

Sweet Potato Feta Tortilla

Sweet Potato Feta Tortilla is a deliciously light spring lunch, utterly tasty and satisfying.

Sweet Potato Feta Tortilla

This feels like the first time in a couple of weeks where I have been able to take a breath. My prolonged absence from blogging wasn’t intentional at all but it is only now that I have been able to sit down properly and decide what I’m going to have for dinner instead of relying on cobbled together salads of no import, chocolate or fish and chips from Stroud Green Road.

We were forced to vacate the house for a week or so whilst our builders have been in, rescuing the sorry state that had become of our floorboards and giving our hallway and landing a new lease of life so it didn’t feel we were living in a run down shack. Many houses along our road have been sold recently and we’ve been passing them every day watching them being renovated and putting ours to shame. I decreed we simply had to do something about it before baby arrives and forces us suddenly to not care about such trivial matters as rotting floorboards and splattered tea stains on our walls.

Sweet Potato Feta Tortilla

Not that the builders have left us yet, there is still one lonesome soldier finishing up the odds and sods, meaning that for the moment most of our belongings are still sequestered away in boxes in every room that isn’t being worked on. It makes searching for things like my camera cable and the plate that I simply must photograph my tortilla on nigh impossible. I did manage to find them both in the end but it was to the detriment of any sort of order that the boxes and rooms might have been in earlier today. My heavily pregnant state also doesn’t allow me to tidy any of it away which will be a lovely surprise to Luke when he arrives home late tonight after a long journey home from his meeting in Liverpool.

Not only has our house been taken over by builders but also in equal measure by cake as I have still been committed to my brilliant market stall and my kitchen has been the one room that has been builder free. This past weekend I took on a new challenge of hosting the café at Hornsey Flea Market. It was a long week of baking prep, actual baking and then two long days at the market which was a fantastic experience. The flea market was so wonderfully busy, it was estimated about 9000 people came through our doors throughout the weekend, most of whom needed some sort of sustenance. It was lovely to branch out and do some savoury baking as well as my usual flotilla of cakes which is how I developed my Sweet Potato and Feta Tortilla. It was a great gluten-free and vegetarian alternative to all the sausage rolls, pancetta and gruyere tartlets, spicy chicken croquettes and butternut squash and chilli scones which I was selling.

Sweet Potato Feta Tortilla

I made quite a few of these tortillas and they sold magnificently but I did keep one back for myself as it really is quite a special recipe. This tortilla simply bursts with flavour and spring like freshness, rich with the sweet potato but cool with feta and then packed with fresh coriander, parsley and mint. For ease I bake the tortilla in the oven instead of the traditional method of cooking in a large frying pan and having made the tortilla both ways in the past I haven’t noticed a difference to the end result.

I recommend serving the tortilla for a weekend lunch, perhaps in the garden to make the most of this unseasonably beautiful weather. Dress the tortilla up with a herby salad and serve with a crisp glass of white wine.

Sweet Potato Feta Tortilla

Print Recipe
Sweet Potato Feta Tortilla
Sweet Potato Feta Tortilla is a deliciously light spring lunch, utterly tasty and satisfying.
Sweet Potato Feta Tortilla
Prep Time 30 minutes
Cook Time 2 hours
Servings
4 people
Ingredients
  • 2 tablespoons olive oil
  • 1 large Spanish onion finely sliced
  • 3 sweet potatoes peeled and cubed into 2cm squares
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon ground cumin
  • 200 g feta
  • 5 medium eggs whisked together
  • 28 g fresh coriander roughly chopped
  • 28 g fresh mint* roughly chopped
  • 28 g fresh parsley* roughly chopped
  • 75 g roasted red peppers shredded
Prep Time 30 minutes
Cook Time 2 hours
Servings
4 people
Ingredients
  • 2 tablespoons olive oil
  • 1 large Spanish onion finely sliced
  • 3 sweet potatoes peeled and cubed into 2cm squares
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon ground cumin
  • 200 g feta
  • 5 medium eggs whisked together
  • 28 g fresh coriander roughly chopped
  • 28 g fresh mint* roughly chopped
  • 28 g fresh parsley* roughly chopped
  • 75 g roasted red peppers shredded
Sweet Potato Feta Tortilla
Instructions
  1. Heat the olive oil in a flat bottomed saucepan then add the onions. Cook on a gentle heat for about 20 minutes or until the onions are caramelised.
  2. Add the sweet potatoes and stir to thoroughly coat them in the olive oil. Place the lid on and cook for about 45 - 60 minutes or until the potatoes are softened.
  3. Meanwhile pre-heat the oven to 170° and line and grease an 8 inch baking tin.
  4. Take the saucepan of the heat then crumble the feta into the pan, stirring with a metal spoon to combine but not too much as you don’t want the potato and feta to break down.
  5. Pour in the eggs, add the herbs with plenty of seasoning and mix together.
  6. Spoon the mixture into the baking tin, smoothing down so the surface is flat.
  7. Place in the oven and bake for about 40-45 minutes until just browning.
  8. Leave to cool for half an hour the tin before turning out. The tortilla is best served warm.
  9. Serve with the roasted red peppers piled on top.
Recipe Notes

*Packets of herbs from the supermarket usually come in 28g bags - these are a perfect size for this recipe.