For those of you hopelessly addicted to pesto… you’re welcome.
Pesto to the rescue!
Parmesan Pesto Whipped Feta
Pesto Whipped Feta - for those of you hopelessly addicted to pesto... you're welcome! This spread is good on everything from veggies to crusty bread!
- 8 oz feta cheese
- 1/3-1/2 cup plain Greek yogurt
- 1/4 cup freshly grated Parmesan cheese
- 1 TBSP quality olive oil
- 1 TBSP pesto
- 1 clove fresh garlic
- 1/2 cup fresh spinach (optional)
- Take out your feta and yogurt and bring to room temperature before blending, otherwise your food processor just might decide to go on vacation. And by vacation, I mean crap the eff out. Luckily mine was salvageable and decided to come back to life to pulse another day! I've gotten horribly off topic haven't I? Anywho! Add the feta and parm to your food processor and pulse until the large chunks resemble tiny crumbles.
- Add in the greek yogurt and blend to combine.
- Stop to scrape down the sides and add in your olive oil, garlic, spinach and pesto.
- Whip/puree until creamy and proceed to spread it on everything in sight!
- You can enjoy the spread as is or pop in the fridge for 30-60 minutes and enjoy chilled. I have a thing for cold spreads on warm bread... It's a thing! Enjoy!
Store leftovers in fridge in an airtight container for up to four days and break it out for breakfast as a bagel spread, for lunch as a sandwich spread, and for dinner as… oh… the container is empty… Time to make more!
Feel free to customize the above measurements to suit your tastes. You can use cream cheese in place of the yogurt and add extra pesto and/or garlic if you’re up for the flavor blast! You can even be fancy and simply and dilute your pesto with your favorite olive oil and drizzle it over whipped feta topped crostini for a fancy appetizer or snack. Red pepper flakes also make a colorful and spicy garnish. Have fun with it!
It’s really good on lightly toasted french baguette slices [notice how there’s not a crumb remaining for photo evidence] and surprisingly amazing on pretzels once your baguette seems to vanish into thin air. That being said, make sure you keep both handy when you [quite literally] whip this up!