Pimento Cheese Recipe

Prepare cheeses

Finely shred the sharp cheddar if not pre-shredded. Crumble the feta and allow the cream cheese to soften at room temperature for 20–30 minutes so it mixes smoothly.

Mix base

In a medium bowl, beat the softened cream cheese with the mayonnaise until smooth and slightly whipped (use a fork or small whisk).

Combine ingredients

Fold in the shredded cheddar, crumbled feta, chopped roasted red pimentos, and sliced green onions. Stir until evenly combined.

Season

Add Worcestershire sauce, hot sauce if using, lemon juice, kosher salt, and black pepper. Taste and adjust seasoning — add more salt or hot sauce as desired.

Chill (recommended)

Cover and refrigerate the pimento cheese for at least 30 minutes to let flavors meld. If you need it immediately, a 10-minute rest is acceptable.

Toast nuts (if needed)

If using raw nuts, toast them in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant. Cool slightly.

Blend pesto

In a small food processor or blender, combine basil, toasted nuts, grated parmesan, garlic clove, salt, pepper, and lemon juice (if using). Pulse until coarsely chopped. With the motor running, stream in the olive oil until the mixture comes together into a slightly chunky paste. Scrape down sides and adjust seasoning to taste.

Adjust texture

If pesto is too thick, add up to 1 tablespoon more olive oil or a teaspoon of warm water to reach desired spreadable consistency.

Prepare crostini

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil on both sides, and toast 8–10 minutes, flipping once, until golden and crisp. Allow to cool slightly.

Warm pita

Warm pita triangles briefly in the oven (5 minutes) or on a dry skillet until pliable and slightly crisp at the edges.

Assemble

Spread a generous layer of the chilled pimento cheese on each crostini or pita triangle. Dot or smear about 1 teaspoon of basil pesto on top of each portion (or serve pesto on the side for guests to add). Garnish with a small fresh basil leaf and an extra crumble of feta if desired.

Serve

Arrange crostini and pita on a platter. Serve chilled or at room temperature. Leftover pimento cheese keeps in an airtight container in the refrigerator for up to 4 days; pesto keeps 3–4 days refrigerated or longer if frozen.