By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
210 cal · 10 min
Fresh Mint, Feta, and Pistachio Pesto
Recipe GLPRe83195dca1e54d
A vibrant, herbaceous pesto combining bright fresh mint and parsley with creamy pistachios, tangy feta, and Parmigiano-Reggiano. This Mediterranean-inspired sauce comes together in minutes and works beautifully as a spread, pasta sauce, or dip. The combination of nuts and cheese creates a rich, complex flavor profile with an herbaceous finish.
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Ingredients
1/4 cup unsalted shelled pistachios
1 medium clove garlic
Kosher salt to taste
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
3/4 ounce fresh mint leaves, picked from sprigs (about 5 sprigs)
1/4 cup fresh parsley leaves and tender stems, packed
2 1/2 tablespoons grated Parmigiano-Reggiano
1 heaping tablespoon crumbled Bulgarian feta
Directions
Add the pistachios and garlic clove to a food processor and pulse until coarsely chopped.
Add the mint leaves and parsley to the processor, then pulse until roughly combined and still textured (do not overmix—the herbs should retain some texture).
Add the grated Parmigiano-Reggiano and crumbled feta, then pulse gently to incorporate.
Drizzle in 1/2 cup of the olive oil while pulsing until the mixture reaches a chunky paste consistency. Add the remaining 2 tablespoons of olive oil and pulse once or twice to combine.
Taste and adjust seasoning with kosher salt as needed. Transfer to a serving bowl and serve immediately, or store in an airtight container refrigerated for up to 3 days.
Comments
Pistachios and fresh mint are not standard items at Charlotte's main grocery chains—Harris Teeter and Food Lion stock them inconsistently, and you'll likely need a trip to ALDI or Kroger's specialty section, or a dedicated shop like Earth Fare or a Mediterranean market. The ingredient cost is real: quality pistachios run $12–15 per pound, and a pesto batch eats a full cup, driving the per-serving cost to $3–4 before oil and cheese. The 10-minute time is honest if you own a food processor; by hand it stretches to 20. This keeps well as a condiment (freezes beautifully for weeks), so batch-making justifies the hunt, but it's a weekend project for a dinner party or pantry-building, not a weeknight impulse.
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