Fresh Oregano Pesto – Lets put an end to beautiful fresh herbs going to waste! 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 favourite: tossed with pasta.
This weekend I had my mind set on making this Greek Chicken Orzo. I loaded it full of herbs and it was SO fantastic! The only problem, however, is that I was still left with my package of fresh oregano practically full. I am not one to waste perfectly good herbs, so I set out to find the perfect solution to my dilemma. This recipe is the result!
This turned out even better than I had hoped. The fresh bright flavour is so perfect for this warming weather! While it was fantastic on pasta, this would work extremely well as a spread or dip of any sort. This is a great recipe to keep for any extra abundance of herbs you have laying around, really. I wanted to keep this recipe super quick and simple, but if you have time try toasting the pine nuts on a dry pan for a few minutes until browned and fragrant for an real boost of decadent nuttiness.
Fresh Oregano Pesto
For the Pesto
- 1 cup fresh oregano leaves, no stems
- 1/4 cup pine nuts
- 2 cloves garlic roughly chopped
- 1/2 cup parmesan cheese grated
- 1/3 cup olive oil
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
For the Pasta
- pasta I used farfalle
- cherry tomatoes cut in half, optional
- parmesan cheese grated, optional
- Combine all the pesto ingredients into a blender or food processor and pulse until well combined.
- If you're using this for pasta, reserve some of the pasta water. Combine cooked pasta, pesto sauce and pasta water in a skillet and cook on medium high until well combined. Add the cherry tomatoes at the very end, and top with parmesan cheese.