Creamy whipped feta cheese drizzled with an herby arugula pesto makes for the best kind of spread to enjoy year-round! Serve with crackers, toasted bread, crostini, or sliced veggies, you can’t go wrong with whichever you choose!
- 10 oz block of feta cheese in brine
- 2 cups arugula leaves
- ½ cup Parmesan cheese, grated
- ⅓ cup toasted pine nuts, divided
- 1 clove garlic
- ¼ tsp salt
- ½ cup extra virgin olive oil
- 1 lemon, juiced (about 2½ tablespoons)
- crusty bread, crackers, or fresh cut peppers, carrots, radishes for serving
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Remove feta cheese from the brine and let sit on the counter for 30 minutes to come to room temperature.
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Make the arugula pesto: place arugula, Parmesan, ¼ cup pine nuts, garlic, salt, and olive oil in a food processor. Pulse for 1-2 minutes, until smooth and creamy. Set the arugula pesto aside in a separate dish until ready for use.
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Clean out the food processor and get ready to whip the feta.
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Place the room temperature feta cheese and lemon juice into the food processor. Pulse for 1-2 minutes, until creamy. When it’s done, it should not be grainy. Otherwise, keep pulsing until smooth.
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Scoop the whipped feta into a medium sized shallow dish. Use the back of the spoon to spread it into one even layer.
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Scoop the arugula pesto right on top and spread it out using the back of the spoon.
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Top it off with remaining pine nuts and serve with crusty bread, crackers, or fresh cut peppers, carrots, and radishes.