Fresh Mint, Feta, and Pistachio Pesto Recipe

Serious Eats
Serves: 4 Save

Ingredients (8)

  • 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

Directions

Learn how to make this recipe at Serious Eats

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