Equipment
Ingredients
Toasted Seeds
- 20 g pepitas, raw, unsalted
- 15 g sunflower seeds, raw, unsalted
- 5 g white sesame seeds, raw, unhulled
Herb Pesto
- 15 g fresh basil, leaves only, packed
- 15 g fresh flat-leaf parsley, leaves and tender stems, packed
- 1 garlic, peeled
- 15 ml lemon juice, freshly squeezed
- 45 ml extra virgin olive oil
- g kosher salt
Whipped Feta
- 200 g feta cheese, block feta in brine, room temperature
- 100 g whole milk greek yogurt, plain, full fat
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 384 kcal
- Protein
- 12 g
- Carbohydrates
- 6 g
- Fat
- 36 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 679 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 48 mg
- Potassium
- 180 mg
- Calcium
- 303 mg
- Iron
- 1.6 mg
- Magnesium
- 63 mg
- Phosphorus
- 302 mg
- Zinc
- 2.3 mg
- Vitamin A
- 89 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 4.3 mg
- Vitamin K
- 90 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.52 mg
- Niacin
- 1.3 mg
- Folate
- 40 mcg
- Water
- 63 g
Sources: USDA FoodData Central
Method
Place the pepitas, sunflower seeds, and sesame seeds in a dry small skillet over medium heat. Toast, tossing frequently, until fragrant and the sesame seeds turn a light golden color, about 3 to 4 minutes. Transfer immediately to a cool plate.
In the bowl of a food processor, combine the basil, parsley, garlic, and 15ml of lemon juice. Pulse until finely chopped.
With the processor running, slowly drizzle in 45ml of extra virgin olive oil until the pesto is mostly smooth but retains slight texture. Season with salt to taste, transfer to a small bowl, and wipe the food processor clean.
Crumble the room temperature feta cheese into the cleaned food processor. Add the Greek yogurt and process until the mixture begins to smooth out.
While the processor is running, pour in 30ml of extra virgin olive oil and the remaining 15ml of lemon juice. Continue processing until the mixture is exceptionally light, fluffy, and completely smooth.
Transfer the whipped feta to a shallow serving bowl. Using the back of a spoon, create deep swooshes and valleys in the surface of the dip.
Spoon the herb pesto generously into the valleys of the whipped feta, allowing the vibrant green oil to pool slightly.
Scatter the cooled, toasted seed mixture over the top of the dip. Serve immediately with warm pita bread or crisp vegetables.
Chef's Notes
- Temperature is the most critical factor for whipped dairy. Feta straight from the fridge will resist emulsification and remain stubbornly grainy. Let it sit on the counter for at least 45 minutes before processing.
- Do not add salt to the feta mixture. Feta is inherently briny, and as it reduces into a paste, its perceived salinity increases. The unsalted toasted seeds help balance this saltiness.
- If your food processor is large (11 cups or more), you may need to double the pesto recipe, as the blades might simply throw a small amount of herbs against the walls without blending them properly.
Storage
Refrigerator: 3 days — Store the pesto and whipped feta in separate airtight containers. Assemble just before serving to prevent the oil from weeping into the dairy.
Troubleshooting
Whipped feta has a grainy, chalky texture
Cause: Using pre-crumbled feta coated in anti-caking agents, or blending feta while it is too cold
Fix: Add a teaspoon of warm water or additional olive oil and process for an extra 2 minutes until friction warms and smooths the mixture
Prevention: Always use block feta packed in brine and bring it to room temperature before processing
Pesto turns brown quickly
Cause: Oxidation from prolonged air exposure or dull food processor blades bruising the herbs
Fix: Stir in a few drops of fresh lemon juice, but cosmetic browning cannot be fully reversed
Prevention: Blend the pesto just before serving or press a layer of plastic wrap directly onto the surface of the pesto
Cultural Context
Whipped feta, known as tirokafteri when made with spicy peppers, is a staple of Greek meze culture. This modern interpretation softens the aggressive brine of the cheese with rich yogurt, adopting the Middle Eastern technique of contrasting creamy bases with vibrant, acidic herb oils and crunchy seeds to awaken the palate.
