If you love pesto sauce, you will really enjoy this Basil Pesto with Spinach and Feta Cheese recipe. It comes together quickly and is packed with an entire bag of spinach. This flavorful and creamy feta-pesto recipe is great with pasta, pizza, sandwiches, wraps,, and more. It stays good for about two weeks in the refrigerator and can be frozen for up to three months.
With Easter just around the corner, spring is almost in full swing. I’ve been craving fresh flavors and am so happy to finally see some green leaves poking through the surface of the ground. I’ve been adding baby spinach leaves to my pesto recipes for a long time. It’s a great way to stretch the amount of basil you have and get your healthy greens in. This Basil Pesto with Spinach and Feta Cheese is bright, flavorful, and creamy. It’s my new favorite pesto recipe and goes great with pizza, pasta, sandwiches, and more.
Why You’ll Love This Creamy Feta Pesto Sauce!
- It’s easy to make – Pesto is usually made by throwing all the ingredients into a food processor and blending, which makes this feta pesto sauce super quick and easy to make!
- It’s packed full of flavor – Despite tons of spinach in this recipe, the basil and feta cheese flavors really take over and stand out. The basil is bright and fresh, while the feta adds a perfect saltiness.
- It’s versatile – Traditionally, pesto sauce goes well with pasta, but it can also be used on pizza, sandwiches, wraps, or even added to vinaigrettes and hummus.
Basil Pesto with Spinach and Feta Cheese Recipe Ingredients
- Spinach – I used one entire small box of baby spinach leaves. You can use regular spinach as well. I do not recommend using frozen spinach for this recipe.
- Basil – Fresh basil has a pretty strong taste and a little goes a long way. I like to use spinach as the main base for the pesto and then add about one cup of fresh basil leaves. Usually, the amount you get in those little plastic packages at the grocery store will be enough.
- Feta Cheese – I used one regular-sized package of plain feta cheese. You can get the crumbled feta or a big chunk of it. Feta flavored with garlic and herbs would be great, too.
- Garlic – I used three gloves of garlic, but you can use more or less depending on what you prefer.
- Walnuts – Pine nuts are traditionally used in pesto recipes, but I prefer the taste of walnuts, so I use them instead. Use whatever nut or seed you prefer.
- Lemon Juice – Lemon juice adds a nice, fresh kick. I use about 1 Tablespoon but feel free to add extra if you like. The zest can also be added for a stronger lemon flavor.
- Salt and Pepper – Add salt and pepper to taste. The feta cheese adds saltiness, so don’t add too much salt until you’ve added the feta cheese.
- Olive Oil – When making pesto, it’s always a good idea to use your favorite-tasting olive oil.
How To Make Spinach Feta Pesto Sauce
- Add the spinach and basil to a food processor and carefully push down if needed. Add all other ingredients, except the feta cheese, to the food processor and blend until smooth.
- Add the feta cheese in and blend for another 30-60 seconds until you have a smooth pesto sauce. Give the sauce a quick taste and add extra salt and pepper, if needed.
- Pesto can be stored in an airtight container in the refrigerator for up to 2 weeks and up to 3 months in the freezer.
How To Use This Homemade Basil Pesto Sauce
- Pizza – Use the pesto as a base for any pizza, then add your favorite toppings and cheese.
- Pasta – Cook pasta according to package directions and reserve some of the pasta water. Toss some pesto with the hot pasta and thin out with the pasta water, if needed.
- Sandwiches + Wraps – I love using pesto for sandwiches, wraps, or spreads. It can be used instead of mayo, or you can mix a little pesto into your mayo for a nice aioli.
- Salad Dressing – Add a Tablespoon to a basic lemon vinaigrette for extra freshness and summer flavor.
- Hummus – Add a few spoonfuls of this delicious pesto sauce next time you make homemade hummus, and it will add so much flavor!
Homemade Pesto Recipe Frequently Asked Questions
- Is this recipe gluten-free? Yes!
- Is this pesto recipe vegan? No, I did use regular feta cheese in my recipe, but you can easily make it vegan by using a dairy-free feta cheese alternative. You could also add a couple Tablespoons of nutritional yeast.
- How long does homemade pesto last? If stored in an air-tight container, pesto should last about 2 weeks in the refrigerator and up to 3 months in the freezer. To avoid freezer burn, pour some olive oil over the top of the pesto before placing the lid on.
- How should this pesto be used? See the section above for delicious ways to enjoy this spinach feta pesto.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For Ways To Use Your Feta Spinach Pesto?
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Pesto Pasta with Broccoli and White Beans
Tomato Herb Butter Beans with Pesto Rice
Avocado Pesto Chickpea Sandwiches
Pesto Quesadillas with White Beans and Tomato
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Basil Pesto with Spinach and Feta Cheese
- Total Time: 10 minutes
- Yield: 8-10 1x
- Diet: Vegetarian
Description
If you love pesto sauce, you will really enjoy this Spinach Feta Basil Pesto recipe! It comes together quickly and is packed with an entire bag of spinach. This flavorful and creamy feta pesto recipe is great with pasta, pizza, sandwiches, wraps and more. It stays good for about 2 weeks in the refrigerator and can be frozen for up to 3 months.
Ingredients
- 1 (5 oz) package baby spinach leaves
- 1 cup fresh basil leaves
- 1/4 cup chopped walnuts
- 2–3 cloves garlic
- 1 tablespoon fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 oz) package feta cheese, diced up or crumbled
Instructions
- Add the spinach and basil to a food processor and carefully push down, if needed. Add all other ingredients, except the feta cheese, to the food processor and blend until mostly smooth.
- Add the feta cheese in and blend for another 30-60 seconds until you have a smooth pesto sauce. Give the sauce a quick taste and add extra salt and pepper, if needed.
- Store pesto in an airtight container in the refrigerator, for up to 2 weeks, and up to 3 months in the freezer.
Notes
Recipe makes about 1 1/2 cups of pesto sauce.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Sauce
- Method: Food Processor
- Cuisine: American
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