overhead 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.
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: British
Servings: 6 people
Calories: 336
Author: Georgina Hartley

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