Fresh Mint, Feta, and Pistachio Pesto Recipe

Photographs: Daniel Gritzer

Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats like chicken, pork, or lamb.

Recipe Details

Fresh Mint, Feta, and Pistachio Pesto Recipe

Active 10 mins
Total 10 mins
Serves 4 servings
Makes 1 cup


  • 1/4 cup (1.5 ounces) unsalted shelled pistachios
  • 1 medium clove garlic
  • Kosher salt
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 3/4 ounce mint (about 5 sprigs), leaves picked
  • 1/4 cup packed parsley leaves and tender stems
  • 2 1/2 tablespoons grated Parmigiano-Reggiano
  • 1 heaping tablespoon Bulgarian feta


  1. Using a food processor or immersion blender, pulse pistachios, garlic, pinch of salt, and 2 tablespoons oil until nuts and garlic are finely ground. Add mint, parsley, both cheeses, and remaining oil and pulse, scraping down the side of container as needed, until very finely minced. Season with salt.

Special equipment

Immersion blender or food processor

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