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Lunch recipe · from the recipe book

Feta Basil Pesto with Toasted Almonds and Mint

A bright, tangy pesto where salty crumbled feta and toasted almonds meet basil and a touch of mint, blended slightly chunky to cling to pasta.

Feta Basil Pesto with Toasted Almonds and Mint

Ingredients

  • 2 cups leaves50 gFresh basilleaves only
  • 1½ tbsp chopped8 gFresh mintleaves only
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup whole35 gAlmondstoasted and cooled
  • ¼ cup50 gOlive oil
  • 2¼ tsp12 gLemon juice
  • 1 tsp2 gLemon zest
  • 1 clove3 gGarlicpeeled
  • ¼ tsp0.5 gCrushed red pepper
  • 1½ tbsp20 gWatercold

Steps

  1. Toast the almonds in a dry skillet over medium heat, stirring, for 4 to 5 minutes until fragrant and lightly golden; tip onto a plate to cool for 5 minutes.
  2. Pick the basil and mint leaves, rinse and pat completely dry.
  3. Pulse the cooled almonds and the garlic in a blender until coarsely chopped.
  4. Add the basil, mint, lemon zest, lemon juice and red pepper flakes, and pulse until finely chopped.
  5. With the blender running on low, pour in the olive oil and then the water, blending just until a loose, slightly chunky paste forms.
  6. Add the feta and pulse 3 or 4 times so small bits of cheese remain for texture.
  7. Toss with hot cooked pasta, loosening with a splash of pasta water if needed, or refrigerate covered with a thin film of oil for up to 3 days.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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