Best 20 Feta Pesto Recipes

BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
• Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
• Pesto:
• 5 big handfuls basil leaves (about 2 hefty bunches)
• 1/2 cup pine nuts or 3/4 cup walnuts
• 1/2 cup fresh grated Parmesan or Pecorino cheese
• Juice of 1 small lemon
• 2 cloves garlic, peeled
• Kosher salt
• About 20 grinds freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
• Yield: about 1 1/2 cups

TOMATO GALETTE WITH BASIL PESTO AND FETA

Steps:

• Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone., Spread pesto mixture over crust to within 2 in. of edge; top with ¼ cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining ¼ cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan. , Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.

BOW TIE PASTA WITH PESTO, FETA & CHERRY TOMATOES

Steps:

• For the pesto, place all ingredients with ½ cup of the oil in a blender and blend.
• Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.
• This will make about 1 1/2 cups pesto.
• For the pasta, bring a large pot of salted water to boil.
• Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes.
• Drain the pasta and run it under cold water just until it stops steaming.
• Bounce the pasta around to get rid of as much water as you can.
• Dump the pasta into a large serving bowl.
• Stir in the pesto until the pasta is coated.
• Toss in the cherry tomatoes and the crumbled feta.
• Taste the salad and season it as you like with salt and pepper.
• You can make the salad up to about 1 hour before you serve it.
• If the salad looks a little dry, add some olive oil prior to serving.

PESTO PIZZA WITH FETA AND ARTICHOKES

Steps:

• For the dough: Mix the sugar and yeast in 1 1/2 cups warm water (100 to 110 degrees F).
• Let sit until foamy, 3 to 5 minutes.
• Stir in the olive oil. In a mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt and mix on low until smooth.
• Switch to the dough hook and knead on medium, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes.
• Put the dough in a large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
• For the topping: Meanwhile, in a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper.
• In a medium skillet, cook the bacon until crisp. Drain on paper towels.
• When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack.
• Punch down the dough. Brush an 18-by-13-inch rimmed half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn't stick to your fingers).
• Bake on the preheated stone until the dough has puffed and just begins to color, 8 to 10 minutes.
• Remove the dough from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead to this point and topped and finished in the oven later, if desired.)
• Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices.
• Bake on the top rack until the cheese is browned and crusty, about 8 minutes more.
• In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and the jalapeno brine. Season with salt and pepper and scatter over the pizza. Cut into squares to serve.

ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI

Steps:

• For pesto:
• Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For salad:
• Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
• Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
• Serve salad with crostini.

PESTO, SUN-DRIED TOMATO, ARTICHOKE, SPINACH, FETA PIZZA

Steps:

• Preheat oven to 500°F.
• Roll or stretch pizza dough out on a lightly floured work surface to a 12-inch circle and transfer to a lightly-floured pizza pan or baking sheet.
• Brush dough with pesto.
• Scatter the sun-dried tomatoes around the pizza.
• Sprinkle the mozzarella evenly, next layer the spinach leaves.
• Scatter the artichokes, Roma tomatoes and crumbled feta.
• Season to taste with pepper.
• Top with parmesan.
• Bake for 10-12 minutes, or until crust is browned.

CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO

Steps:

• Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.
• Wrap breads in foil and place in oven to warm.
• Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
• Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.
• Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
• Remove bread from oven and cut into wedges.
• Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.

FETA PESTO

Steps:

• 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.

PASTA WITH TOMATO PESTO, FETA AND CHICKEN

Steps:

• Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
• Meanwhile, in large bowl, combine chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
• To make tomato cups, cut off stem end of tomato and scoop out pulp; discard. Spoon salad mixture into tomato cups. If desired, serve on lettuce-lined plates.

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS

Steps:

• Pre-Heat oven to 180 degrees Celsius.
• Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
• Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
• Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

PESTO & FETA SIMPLY POTATOES GNOCCHI #5FIX

Steps:

• Using an electric mixer, whip mashed potatoes, eggs and 2 ½ tablespoons of pesto sauce in a large bowl until all the ingredients are well incorporated.
• Add ¾ cup crumbled feta cheese and mix well. Gradually fold in flour.
• Bring salted water to a boil in a large pot. Reduce heat slightly. Working with about 1 tablespoon at a time, drop a few gnocchi into salted water and cook for a few minutes, until they rise to the surface.
• Using a slotted spoon, transfer gnocchi to a strainer to remove excess water. Repeat the process with the rest of the dough.
• Serve warm topped with remaining pesto sauce and crumble feta cheese.

INDIVIDUAL PESTO FETA PITA PIZZA

Steps:

• Preheat oven to 400°F.
• Spread pesto on pita pocket.
• Top with desired amount of tomato, basil (if using) and feta cheese.
• Pop into oven for 5-10 minutes.
• As easy as that! Enjoy.

FETA STUFFED PESTO CHICKEN

Steps:

• Pre-heat oven to 350.
• In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
• Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
• Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
• Place the coated chicken in a greased glass pan.
• Stuff the feta mix into the pockets of each chicken breast.
• Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
• Cook for 45 minutes.

EGGPLANT (AUBERGINE) MUSHROOM FETA PESTO PIZZA

Steps:

• Place the oven rack on the middle rung; preheat oven to 450 degrees F.
• If your pizza crust is unbaked, pre-bake it for 5 minutes.
• Combine the olive oil and pesto, then spread crust with the mixture.
• Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
• Season the pizza with salt and freshly ground pepper, to taste.
• Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
• Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".

PESTO FETA BURGER

Steps:

• Mix all ingredients in large mixing bowl, cover and let rest for at least 15mins. (You can also let rest in the fridge covered until ready to use but bring back to room temp before next step).
• Separate into 4-6 equal parts depending on how large you want your burgers.
• Roll each part into a ball then form into patties. (A pattie press does wonders for this step).
• Heat grill to 275-350F internal air temperature.
• Using a silicone brush lightly coat grill with Olive Oil to keep burgers from sticking.
• Cook burgers to desired doneness and let rest for at least 5 minutes before serving.

FETA AND PESTO STUFFED CHICKEN BREAST

Steps:

• 1. To make stuffing, combine feta, pesto and 1/4 teaspoon pepper in a small bowl.
• 2. Make a pocket in side of each chicken breast by inserting sharp paring knife into thickest part and gently cutting back and forth until a small chamber opens; do not cut all the way through breasts. Enlarge pockets gently with your fingers. Spoon about 2 tablespoons stuffing into each pocket. Close pockets with wooden toothpicks and sprinkle breasts with another 1/4 teaspoon black pepper.
• 3, Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned and cooked through, 6-7 minutes per side. Remove toothpicks and sprinkle breasts with basil,.

PESTO CHICKEN CASSEROLE WITH FETA CHEESE AND OLIVES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken breasts and thighs with salt and pepper.
• Melt butter in a large skillet over medium-high heat. Cook chicken in the hot butter until golden brown, 5 to 10 minutes. Transfer to a baking dish. Add feta cheese, olives, and garlic.
• Mix heavy cream and pesto together in a bowl. Pour over the chicken mixture.
• Bake in the preheated oven, uncovered, until top is golden brown, 20 to 30 minutes.

CHICKEN, FETA, PESTO AND SUN DRIED TOMATO STUFFED CROISSANT

Steps:

• 1. Heat oven to 350 degrees.
• 2. Cut chicken into small cubes.
• 3. In a medium frying pan, heat oil and cook chicken until done. Transfer to medium bowl.
• 4. With a blender or food processor, blend together all Pesto ingredients until creamy.
• 5. Pour over chicken. Add the tomatoes and feta, toss well.
• 6. Open crescent rolls and separate. Add a spoonful of mixture to the center and roll croissant closed, pressing the ends together to close up any openings. Place on slightly greased cookie sheet.
• 7. Bake for 15 minutes, or until croissants are golden brown.

POTATO PESTO FETA PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and cut into slices about 1/4-inch thick.
• Sprinkle cornmeal over a half sheet pan. Stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough.
• Lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle Parmigiano-Reggiano cheese over potatoes. Sprinkle Fontina cheese, red onion slices, and feta cheese on top.
• Bake in the preheated oven on the bottom rack for 10 minutes. Transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.

ZUCCHINI AND GRAPE TOMATOES IN PESTO WITH FETA

Steps:

• In a small bowl, combine pesto, oil and lemon juice. Season to taste with salt and pepper.
• Arrange zucchini slices, overlapping slightly, on a platter. Top with grape tomatoes and feta and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
• Meanwhile, sit on the porch with a fly swatter and put some Grey Goose in your lemonade.