Sun-Dried Tomato Feta Pesto

Sun-dried tomato and feta pesto always comes to my rescue when I want something vibrant and robust in just a few minutes. This creamy, tangy spread brightens up pasta and toast and is my secret weapon for turning the simplest sandwich into something memorable. It is packed with Mediterranean flavor and delivers big impact no matter how you use it.

I started making this on rushed weeknights when my family craved something different from the usual sauces. Now everyone asks for extra to spread on their lunch sandwiches or just to dip with crackers at snack time.

Ingredients

• Feta cheese: crumbled because it gives the pesto body and tang choose sheep’s milk feta for the creamiest texture
• Sun-dried tomatoes: for a punch of umami and tartness look for the soft oil-packed kind for easier blending
• Fresh basil leaves: to add a burst of herbal fragrance go for lively green leaves with no black spots
• Pine nuts: for rich buttery notes lightly toast them for deeper flavor if you have time
• Olive oil: extra virgin is best since it rounds out the pesto and brings everything together choose one that tastes fruity or peppery

Instructions

Prepare the Ingredients:

Gather your sun-dried tomatoes crumbled feta freshly picked basil pine nuts and olive oil. Let the feta come to room temperature for best blending and pat the tomatoes dry if they are extra oily.

Blend the Pesto:

Place all the ingredients in a food processor. Pulse in short bursts until you have a coarse paste. Scrape down the sides as needed to make sure everything gets evenly blended.

Adjust Texture and Serve:

If it seems too thick pour in a touch more olive oil and pulse again. Taste a little spoonful and add more basil or feta if desired. Spoon onto freshly cooked pasta swirl onto toast or serve as a dip with veggies.

Use or Store:

Enjoy right away for the brightest flavor or transfer to an airtight jar and keep in the fridge up to one week. The flavors become even richer after a few hours of chilling. Stir before using as the oil may separate slightly.

I am always amazed at how just a few ingredients come alive in this mixture. Sun-dried tomatoes are my personal favorite here because their tang takes me right back to holiday trips along the coast. My kids still laugh about the time we let them assemble their own pesto crostini for dinner and it turned into a joyful mess.

Storage Tips

Spoon leftovers into a small airtight jar or container and store in the fridge. Press a thin layer of olive oil on top to help keep the pesto fresh and to keep the surface from browning. Use within one week for best flavor and give it a good stir before serving.

Ingredient Substitutions

If you do not have pine nuts try toasted walnuts or sunflower seeds as a great alternative for crunch and a nutty bite. Goat cheese works instead of feta if you prefer a milder flavor. If you can only find dried sun-dried tomatoes soak them in hot water until soft before using.

Serving Suggestions

Spoon generously over warm pasta or gnocchi for a speedy dinner. Spread on a grilled cheese sandwich with arugula or layer into wraps for a lunch that stands out. Dollop atop roasted vegetables or swirl into scrambled eggs for a weekend brunch upgrade.

Cultural Roots

This pesto is inspired by Mediterranean flavors especially Greek and Italian kitchens where sun-dried tomatoes and feta show up everywhere. Mediterranean cooks perfected the art of stretching big flavors from simple staples so you get a dish that feels both rustic and luxurious with little effort.

Seasonal Adaptations

In summer try adding fresh roasted cherry tomatoes or swap basil for baby spinach to use what is best at your local market. When basil is not at its peak flat leaf parsley makes a fresh punchy substitute. If you have access to wild garlic in spring blend in a few leaves for extra zip.

This pesto always impresses and comes together with minimal effort. Bright flavor and versatility make it a staple you will reach for again and again.

Common Recipe Questions

→ Can I use a different cheese instead of feta?

Yes, try goat cheese or ricotta for a milder, creamy taste.

→ What type of sun-dried tomatoes work best?

Oil-packed sun-dried tomatoes blend easily and add richer flavor, but dry-packed also work with extra olive oil.

→ How long can I store this pesto?

It keeps in an airtight container in the fridge for up to 5 days.

→ What are the best ways to use it?

Toss with warm pasta, spread on toasted bread, or serve as a dip with vegetables.

→ Is this suitable for a gluten-free diet?

Yes, all ingredients are gluten-free. Pair with gluten-free bread or pasta for a complete meal.

→ What if I don't have pine nuts?

Swap pine nuts with almonds, walnuts, or cashews for varied texture and flavor.