Oregano Pesto
Fresh Oregano Pesto, a simple garden fresh pesto made with fresh oregano leaves instead of basil. A great herby summer sauce for drizzling!
Servings: 16 servings
Calories: 105kcal
Ingredients
- 2 cups fresh oregano packed and destemmed
- ⅓ cup pine nuts or seeds if nut-free
- ⅓ cup Parmesan cheese or nutritional yeast if vegan
- 3 whole garlic cloves
- ¼ teaspoon sea salt
- 1 pinch ground black pepper
- ½ cup olive oil
Instructions
- Chop ingredients: Add oregano, pine nuts, parmesan cheese, garlic, salt, and pepper to a food processor blender.
- Add oil: Pulse 4 - 5 times to chop ingredients, then turn on and slowly add olive oil until the pesto sauce is combined but not completed pureed
- Serve or store: Serve immediately or store in an airtight container in the refrigerator or freezer.
Notes
- Make ahead: Pesto sauce is a great make-ahead recipe to store for later use. Prepare up to four days ahead of time and store in the refrigerator in an airtight container until ready to use, or store in the freezer for up to two months.
- Pro tip! To keep pesto from browning, pour a small amount of oil on top before storing.