Feta Pesto

Feta Pesto


"This recipe is very very tasty, add to any kind of pasta or on pizza dough for a great meal!"
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5 m servings 118 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a food processor, combine the basil, feta cheese, Parmesan cheese, pine nuts, artichoke heart, and sun-dried tomatoes. Cover, and pulse, adding oil as needed to facilitate blending until smooth. Taste, and season with salt and pepper.


Read all reviews 35
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I wanted to note... a little late, but better late then never, add between 2-4 cloves of garlic. Depending on how much you like. I forgot to add that in when I submitted the recipe. Glad ya'll l...

Great recipe!!! I will definitely make again! I omitted the pine nuts and artichokes because I didn't have any and I added 2 or ts of minced garlic. I ended up with about 1 cup of pesto and toss...

The first time I made this, I used dry tomatoes, instead of the oil-packed ones, which made it too dry to toss with pasta. I spread it on a thick, whole-grain pizza crust, top it with crumbled f...

My sister and boyfriend (both against all things green) loved this. I made a few minor changes to pacify my lactose intolerant system. Instead of Parmesan, I used nutritional yeast and replaced ...

This is the best pesto I've ever made! I used it for the Pesto Cheesy Chicken Rolls. Wow! It was awesome by itself and spectacular in the chicken. Thanks!

Excellent!! I took another reviewer's advice and used it on pizza as a sauce covered with feta cheese, fresh grated Parmesan cheese, and artichokes.

One of the best pestos I have ever made! ...although red and green doesn't mix to make a very pretty color. I didn't have any parmesan cheese so I used a vintage white cheddar cheese in place ...

LOVED THIS!!! This is the best pesto I've ever eaten! Minor changes: added 4 garlic cloves, used dry sun-dried tomatoes, used marinated artichoke + a little (~2T) of the juice to make up for ...

This is a very good recipe. I didn't use any artichoke heart (I wasn't sure if I needed fresh or canned, and, either way, I didn't have any on hand), and I made it with the dry sun-dried tomato...

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