Herbed Pistachio Whipped Feta
I am fully convinced that whipping cheese makes it ten times better- and this is coming from a gal who upon arriving to Paris for the first time filled her travel backpack with cheese from the farmers’ market because she couldn’t just pick one! (Now, I did have to end up recycling the backpack after that trip because I left a particularly smelly cheese in it for far too long, but that’s another story!) So, while I do love feta in all its iterations, whipping it, is by far my favorite way to serve it! This Herbed Pistachio Whipped Feta is the perfect side dish or starter if you’re looking for something flavorful, beautifully fresh, and the perfect shade of spring green!
I debated on calling this an Herbed Pistachio Whipped Feta or a Pistachio Pesto Whipped Feta, because the green base of this is essentially pesto with mint thrown in. However, is pesto still a pesto with mint? I feel like an Italian grandmother needs to chime in here! However, whatever you choose to call it, this whole process takes ten minutes, tops and results in delicious art!
Jump to RecipeHerbed Pistachio Whipped Feta Ingredients
8oz Feta Block*
½ Cup Greek Yogurt
½ Cup Pistachios
½ Cup Mint Leaves
½ Cup Basil
¼ Cup Olive Oil
One Lemon, Juice and Zest
Salt and Pepper, to taste
*For whipped feta I highly recommend using the blocks of feta stored in their brine. Pre-crumbled feta loses taste, moisture, and sometimes has anti-caking agents in it. If you want a beautifully whipped feta dish, spring for the good stuff! I actually get a box of feta at Costco. Great price, great product!
Herbed Pistachio Whipped Feta Method
turned into nut butter! This can take 5-10 minutes depending on how high powered your food processor is. I like making the nut butter rather than leaving the pistachios in crumbles because the flavor spreads throughout the cheese better and it lends for a smoother texture!
Add in the mint leaves and basil, process again until the leaves are minced.
Add in the yogurt, lemon juice, lemon zest, and crumble the block of feta into the food processor and process. Slowly drizzle the olive oil into the mixture. And process until light and fluffy with no clumps.
Transfer to a bowl, smooth out and decorate with mint leaves, crumbles of pistachio, and a drizzle of olive oil if desired and serve! This can store in the fridge for up to five days.
Herbed Pistachio Whipped Feta
Equipment
- Food Processor
Ingredients
- 8 Oz Feta In block form
- 1/2 Cup Greek Yogurt
- 1/2 Cup Basil
- 1/2 Cup Mint Leaves
- 1/2 Cup Pistachios Shelled
- 1/4 Cup Olive Oil
- 1 Lemon Juice and Zest
- Salt and Pepper To Taste
Instructions
- Add the pistachios to a food processor and process on high until the pistachios have turned into nut butter!
- Add in the mint leaves and basil, process again until the leaves are minced.
- Add in the yogurt, lemon juice, lemon zest, and crumble the block of feta into the food processor and process. Slowly drizzle the olive oil into the mixture. And process until light and fluffy with no clumps.
- Transfer to a bowl, smooth out and decorate with mintleaves, crumbles of pistachio, and a drizzle of olive oil if desired and serve!This can store in the fridge for up to five days.
Some links are affiliate links. All opinions are my own. Photos by Becky Duffyhill
