Feta Pistachio Mint Pesto
Feta Pistachio Mint Pesto is beautifully bright, fresh and creamy. Ideal as a drizzle over grilled meat or roasted veggies.
Servings: 6 people
- 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
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.
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