Feta-Pistachio Pesto Pasta
It’s been awhile since I’ve experimented with unique pestos, so in order to create a super easy dinner, we made a feta-pistachio with mint and spinach pesto to serve over pasta with a blend of green and black olives.
I didn’t keep exact ratios of what we put in, but instead just kept throwing in handfuls of this and that until I thought it tasted perfect. Basically take your standard pesto ingredients and replace the pine nuts for pistachios, mint+spinach for basil (I thought mint alone might be too strong), feta for parmesan, and vinegar for lemon. Add a little red pepper for some kick, and you’ve got yourself a delicious pasta pesto-sauce (or sandwich spread if you have leftovers). So go ahead and experiment with the ingredients below!
- Olive Oil
- Red Pepper
- Combine everything in a food processor and process until desired taste and consistency is reached.
- Serve wherever you’d serve traditional pesto!