Equipment
Ingredients
Whipped Feta Base
- 200 g feta cheese, crumbled
- 100 g plain whole milk greek yogurt, room temperature
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 1 garlic, minced
Herb Pesto
- 30 g fresh basil, leaves only, packed
- 20 g fresh parsley, leaves and tender stems, packed
- 60 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 1 garlic, peeled
- 2 g kosher salt
Toasted Seeds
- 20 g pepitas, raw
- 20 g sunflower seeds, raw, hulled
- 5 ml extra virgin olive oil
- 1 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 216 kcal
- Protein
- 6 g
- Carbohydrates
- 3 g
- Fat
- 20 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 437 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 24 mg
- Potassium
- 101 mg
- Calcium
- 151 mg
- Iron
- 0.9 mg
- Magnesium
- 33 mg
- Phosphorus
- 153 mg
- Zinc
- 1.2 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.8 mg
- Vitamin K
- 64 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.26 mg
- Niacin
- 0.7 mg
- Folate
- 23 mcg
- Water
- 34 g
Sources: USDA FoodData Central
Method
Place a small skillet over medium heat. Add the pepitas and sunflower seeds, toasting them in the dry pan and shaking frequently until they become fragrant and begin to pop.
Transfer the toasted seeds to a small plate immediately to stop the cooking. Toss them with 5ml of extra virgin olive oil and 1g of kosher salt, then set aside to cool completely.
In a food processor, combine the crumbled feta cheese and minced garlic. Pulse several times until the cheese is broken down into uniform fine crumbs.
Add the Greek yogurt, 30ml of extra virgin olive oil, and 15ml of lemon juice to the food processor with the feta. Run the machine continuously, stopping to scrape down the sides with a rubber spatula, until the mixture is entirely smooth, light, and airy.
Transfer the whipped feta to a separate bowl and thoroughly wash and dry the food processor bowl and blade, then add the fresh basil, fresh parsley, remaining garlic clove, remaining 15ml of lemon juice, and 2g of kosher salt.
With the food processor running on a low speed, slowly stream in 60ml of extra virgin olive oil. Process until the pesto comes together into a bright green, mostly smooth sauce that still retains a tiny bit of textural flecks.
Spoon the whipped feta onto a shallow serving platter. Use the back of a spoon to swoop through the dip, creating deep channels and swirls to hold the toppings.
Generously spoon the fresh herb pesto into the swirls of the feta dip. Scatter the cooled, toasted seeds evenly across the top just before serving.
Chef's Notes
- Always seek out block feta sold in brine rather than vacuum-sealed or pre-crumbled varieties. The brine preserves the moisture necessary for the cheese to whip properly without splitting.
- For an even lighter, cloud-like texture, substitute half of the Greek yogurt with room temperature cream cheese, which provides structural stability through its higher fat content.
- The pesto component is highly versatile. If you have excess mint, dill, or cilantro in the refrigerator, they make exceptional additions to the basil and parsley base.
- Do not skip tossing the hot seeds with a little oil and salt as they cool. The fat helps the salt adhere to the seeds, transforming them from a simple garnish into a highly seasoned standalone element.
Storage
Refrigerator: 4 days — Store the pesto and the whipped feta in separate airtight containers for the best visual presentation, or combined if leftovers are mixed.
Troubleshooting
The whipped feta is grainy or lumpy and will not smooth out.
Cause: Using pre-crumbled feta which contains anti-caking agents, or processing cold ingredients for too little time.
Fix: Add a teaspoon of warm water or an extra spoonful of room temperature yogurt, then process for an additional 2 to 3 minutes.
Prevention: Always purchase blocks of feta stored in brine and ensure both the cheese and yogurt are brought to room temperature before blending.
The pesto turned brown shortly after making it.
Cause: The basil oxidized rapidly from the heat of the food processor blade.
Fix: Cannot be fixed once oxidized, but flavor remains completely unaffected.
Prevention: Ensure the herbs are fully dry before processing, and use cold extra virgin olive oil.
Cultural Context
Whipped feta, closely related to the spicy Greek meze known as tirokafteri, has long been a foundational sharing dish across Mediterranean dining. This particular interpretation marries the briny, sharp profile of traditional Greek feta preparations with the bright, aromatic technique of Italian-style herb pestos.
