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Lunch recipe · from the recipe book

Roasted Garlic Mint and Feta Pesto

A bright, tangy pesto of sweet roasted garlic, fresh mint and dill, briny feta and toasted sesame, loose enough to spoon over warm roasted vegetables.

Roasted Garlic Mint and Feta Pesto

Ingredients

  • 10 cloves30 gGarliccloves separated, left in their skins
  • 3½ tbsp45 gOlive oil
  • 3 tbsp25 gSesame seeds
  • ¼ cup chopped25 gFresh mintleaves only
  • ⅓ cup chopped20 gFresh parsleyleaves and tender stems
  • 1 cup sprigs8 gFresh dillfronds only
  • ⅓ cup crumbled50 gFeta cheesecrumbled
  • 1½ tbsp20 gLemon juice
  • 2 tbsp30 gWatercold
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Heat the oven to 400°F (200°C).
  2. Set the garlic cloves on a small square of foil, drizzle with about 5 g of the olive oil (roughly 1 teaspoon), wrap tightly and roast 30 to 35 minutes until soft and golden. Let cool 10 minutes, then squeeze the garlic from its skins.
  3. While the garlic roasts, spread the sesame seeds in a small oven-safe pan and toast in the oven 4 to 6 minutes until golden, stirring once; cool.
  4. In a food processor or blender, pulse the roasted garlic, toasted sesame seeds, mint, parsley and dill until finely chopped.
  5. Add the feta, lemon juice and black pepper and pulse to combine.
  6. With the machine running, pour in the remaining olive oil, then the water, until the pesto is loose and spoonable. No salt is needed, since the feta brings plenty.
  7. Spoon over roasted or grilled vegetables. Keep leftovers covered in the fridge up to 4 days.

Contains: Milk, Sesame.

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

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