Feta Pesto with Pistachio & Mint
Feta Pesto with Pistachio & Mint is beautifully bright, fresh and creamy. Ideal as a drizzle over grilled meat or roasted veggies.
Servings: 12 people
Calories: 168kcal
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 g 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.
Notes
Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.Nutrition
Calories: 168kcal | Carbohydrates: 3g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 78mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg