Mint & Oregano Pesto with Lemon and Feta
Recipe by Dragon

I love this Greek inspired pesto. The flavours of mint, oregano, lemon and Feta are classic Greek and a delicious combination. Stir this pesto into any prepared pasta and top it with crumbled Feta cheese for a quick dinner. It can also be used as a dressing for a summer potato salad. Enjoy!

Makes about 1 1/2 cup


1/4 cup blanched almonds, lightly toasted and chopped
1 1/2 cups fresh mint leaves, packed and stems removed
1/2 cup fresh oregano, packed and stems removed
3 garlic cloves
juice of one lemon
zest of one lemon
1/2 cup extra-virgin olive oil (or more depending on the consistency you like)
1/3 cup goat's milk feta cheese, crumbled
Salt and black pepper to taste


1. In a food processor combine, almonds,  mint, oregano, garlic, lemon juice and lemon zest. Pulse until everything is throughly combined.

2. With the food processor running, pour oil in a slow stream. Keep food processor running until the pesto is smooth.

3. Add the feta and pulse to combine. Season with salt and pepper to taste. Use right away with a prepared pasta or transfer it to a an airtight container and keep it in the fridge for up to a week.

1 comment:

Cheryl said...

This looks and sounds delicious. I have yet to try mint in pesto. Beautiful photos!

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