Oregano Pesto

Let's put an end to beautiful fresh herbs going to waste with my Oregano Pesto! This incredibly simple recipe only takes a few minutes, but the result is outstanding. Spread it on toast, dip fresh veggies in it, or my favorite: tossed with pasta.

Recipe by Nicole Beaulieu on December 4, 2020

Prep time: PT10M

Total time: PT10M

Rating

4.09 stars (59 reviews)

Ingredients

1 cup fresh oregano (leaves, no stems)
1/4 cup pine nuts
2 cloves garlic (roughly chopped)
1/2 cup parmesan cheese (grated)
1 tbsp lemon juice (from half a lemon)
1/3 cup olive oil
1/4 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
pasta (I used farfalle)
cherry tomatoes (cut in half, optional)
parmesan cheese (grated, optional)

Cuisine

Italian

Steps

Add all the ingredients to a blender or food processor.
Pulse to blend the ingredients. You can blend until completely smooth, or leave a bit of texture in the pesto to your preference.
Optional: For the pasta
- Reserve about 1 cup of the pasta cooking water. Combine cooked pasta, oregano pesto, and a splash of pasta water in a skillet and cook on medium-high heat until the sauce is glossy and coats the pasta.
- Add more pasta water as needed. Toss the cherry tomatoes into the skillet for the last minute of cooking. Top with parmesan cheese and enjoy!

Nutitrion

Serving Size: 1 serving
Calories: 195 kcal
Carbohydrates: 9.1 g
Protein: 4.4 g
Fat: 17.8 g
Saturated Fat: 3.2 g
Cholesterol: 5 mg
Sodium: 164 mg
Sugar: 0.7 g