Feta can add a unique and salty bite to pesto, going beyond traditional cheese choices like Parmesan, offering a tangy twist.
Feta variations range from sharp and tangy Greek types to creamy and mild French feta, best used packaged in brine for optimal flavor.
Choose feta made from sheep's or goat's milk, or a blend of milks, for richer flavor in pesto. Avoid cow's milk feta if possible.
Opt for feta packaged in brine rather than pre-crumbled versions for better taste, texture, and to retain the valuable brine liquid for various uses.
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