basil, feta & pistachio pesto

by goodnessis

I love basil. And when I enjoy something, I tend to overdo its availability.  Rather than plant one plant every so often, I plant 4 or 5 at once.  So hence, I have 4 very large basil plants that are growing vigorously.  An earlier plant I let go to seed.  We picked off the brown seeds and spread them in a bowl that now sits on the kitchen table.  Every day, a little shake, and the seeds give off a wonderful aroma, almost lavender-like in its scent.  I must admit though the bowl has been getting some strange looks as it looks very much like some sort of mind-altering substance that requires some burning.  I do assure everyone that it is pure basil.  Heady enough on its own power.

With basil leaves in abundance, I have created a variety of pestos over the last few weeks.  This one is by far my favourite.  Basil, rocket, feta, parmesan, pistachios, olive oil, a squeeze of lemon juice and pepper and salt to taste.  Simple, but very tasty.  Uses are endless. Tossed through pasta, a salad or roasted vegetables; dip for crackers; spread on turkish bread with roasted capsicum strips and toasted;  a side for fish or patties of choice……..and on and on.

Basil, Rocket & Feta Pesto

fresh basil leaves (from 2 large bunches)

2 handfuls rocket (arugula leaves)

250g feta

1/4 cup fresh, grated parmesan

approx. 1/4 cup extra virgin cold-pressed olive oil

2 tab pistachio nuts

good squeeze of lemon juice

fresh cracked black pepper

sea salt

sprinkling of dried chilli seeds/flakes (optional)


Add 1/2 the basil, rocket, parmesan, olive oil & pistachios to a mini-processor (or a large one if suits).  Process till all ingredients combined.  Add remaining basil leaves & extra oil if needed to blend smoothly.  Process again.  Add feta, lemon juice, pepper & salt.  Process again.  Taste & adjust ingredients to taste.  Store in a sealed glass jar in fridge.

Goodness shared from Donna