Pesto Whipped Feta

Parmesan Pesto Whipped Feta

For those of you hopelessly addicted to pesto… you’re welcome.

I kept stumbling across whipped feta on pinterest and couldn’t help myself.  It’s good.  Really good.  As with most things, I decided to grab something green and kick up the flavor a notch:

Pesto to the rescue!

Parmesan Pesto Whipped Feta
Parmesan Pesto Whipped Feta

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!

Course Appetizer
Cuisine American
Keyword Parmesan Pesto Whipped Feta
Prep Time 10 minutes
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 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)

Instructions

  1. 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.
  2. Add in the greek yogurt and blend to combine.
  3. Stop to scrape down the sides and add in your olive oil, garlic, spinach and pesto.
  4. Whip/puree until creamy and proceed to spread it on everything in sight!
  5. 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!

adapted from How Sweet Eats and Ina Garten

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!

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Comments

  • Megan

    I’m thinking toss this with warm pasta, fresh tomatoes and some kalamatas. Yeah, I need it now. Thanks for the recipe!

  • Stephie (eat your heart out)

    No need for a baguette. I’ll just grab a spoon. Or straw. *sluuuurp!*

  • Jackie

    Yum! I almost always have all this stuff on hand. Gonna save this recipe for my next little get together 😉

  • Liz Ford

    You’re the best. I’m dying over this recipe! Thank goodness it is now Mardi Gras season and I have an excuse to make this <3

  • Katy

    YUM! This looks incredible and definitely something I have to try! 🙂

  • Interesting flavors! Going to shop and make STAT.

  • Meghan@CleanEatsFastFeets

    I’m swooning. Hard. Face plant commencing.

  • Kammie @ Sensual Appeal

    Great and creative concoction as per usual! Nice job.

  • Julianna @ Julianna Bananna

    this looks sooo good! my favorite cheeses and pesto all in one. yum!

  • Helllloooooo feta!! You’ve never looked so fabulous. 😉

  • Sprint2theTable

    Brilliant! I have always done whipped cottage cheese… can’t believe I’ve never thought of feta. I’m drooling at the thought of making a white pizza with this. Life changing.

  • Oh yum! You have the best ideas!

  • Cait

    omg i love pesto so this is fabulous!

  • omg yes yes. ive had pesto and goat cheese together before but this looks even better! YUM xo jillian – cornflake dreams

  • Anne@ Inhabited Kitchen

    Oh, that looks wonderful – thank you!

    We can get really good Bulgarian feta very inexpensively in my neighborhood – but I don’t really do much with it other than salads – and I’ve wanted to. And I want something protein to spread on bread to eat along with a soup that needs a bit of a boost.

    And there are so many ways I could make somethign like this… hmmm… though I’m definitely starting with this one!

  • Erin @ The Spiffy Cookie

    Oh yea I definitely love my pesto. This dip would blow my mind.

  • Amanda

    I just got Costco-sized containers of pesto AND feta this weekend!! Perfect timing! Sounds delicious 🙂

  • Emily @ Life on Food

    This looks amazing!!

  • MassachusEATS

    Must. Make. This. ASAP!

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