Garlic and Oregano Pesto is a great way to use up surplus herbs. It is just bursting with bold flavors and tastes great on grilled foods, especially if you are looking for a delicious zesty Mediterranean flavor. Freezes well so you can preserve the season and enjoy year round.
Prep time: PT10M
Total time: PT10M
Rating
4.14 stars (271 reviews)
Keywords
oregano pesto
Ingredients
1 cup fresh oregano, tightly packed
1/2 cup grated parmesan cheese
2 cloves garlic, peeled
1/2 cup raw almonds
salt and pepper to taste
1/2 cup olive oil
Categories
Condiment
Cuisine
Anytime
Steps
Add all ingredients but the olive oil to the bowl of a food processor and grind until the mixture is slightly combined.
With the processor still running, slowly stream in the olive oil until the mixture becomes smooth.
Store in an airtight container in the fridge, or freeze for later use (see notes for tips)
Nutitrion
Serving Size: 1 serving
Calories: 150 kcal
Carbohydrates: 5.9 g
Protein: 2.8 g
Fat: 14.2 g
Saturated Fat: 2.5 g
Cholesterol: 4 mg
Sugar: 0.5 g
Reviews
Meri Schroeder on 2024-06-20 (5 stars): Absolutely delicious pesto. Perfect to use an over abundance of potted oregano. I had to use some nutritional yeast since I didn't have enough parm cheese. I also added a few leaves of basil and spinach. So good!
Jeannette on 2023-09-24 (5 stars): I noticed an abundance of oregano in my herb garden and it’s a rainy day so cooking was on the agenda. I love this recipe. Like others have said, I was skeptical but it’s wonderful. I added the juice of half a lemon.
Kristina on 2023-07-10 (5 stars): Excellent recipe! My oregano is taking over the garden so I needed something to do with it. I used roasted almonds instead of pine nuts (did not have them) and added a loose handful each of basil and spinach to tame the pepperiness. I can't wait to try this on pizza and in spaghetti sauce. Thanks!
Lisa on 2021-07-23 (5 stars): OMG I was so hesitant to try this but WOW! Amazing, not overpowering with oregano, just savory and delicious. I used raw cashews instead of almonds and it was very creamy.
Jenny Jones on 2021-06-17 (5 stars): My family loves your oregano pesto with almonds! Used it on pizza from sour dough crust recipe, spiral pasta, and to use up the remains in the blender I made vinaigrette dressing using home made basil wine vinegar from last year's harvest of basil. I did put some in ice cube tray to freeze too. I keep my Greek oregano in check each season with a straight blade shovel to keep it in its boundary of space. I had been drying it but your fresh pesto recipe is so wonderful I will be making it more often. I added fresh flat leaf parsley and lemon thyme to your Garlic and Oregano Pesto recipe.
Angelique on 2021-06-06 (5 stars): Just did it. Surprisingly delicious. Only ever did pesto with basil and wild garlic but with oregano is better than wild garlic. Thanks for the recipe.
Darcy on 2021-06-02 (5 stars): I made a batch and shared with a friend too! Yummy!
