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.
Servings: 6
Calories: 195kcal
Ingredients
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 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
Optional: For the Pasta
- pasta I used farfalle
- cherry tomatoes cut in half, optional
- parmesan cheese grated, optional
Instructions
- 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!
Notes
You can use this recipe for any fresh herbs you have, including combinations of those herbs, as long as they add up to 1 cup in total.
The nutritional information is for the pesto only and does not include the pasta.
Please keep in mind that nutritional information is an estimate and can vary depending on the ingredients used.
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Nutrition
Calories: 195kcal | Carbohydrates: 9.1g | Protein: 4.4g | Fat: 17.8g | Saturated Fat: 3.2g | Cholesterol: 5mg | Sodium: 164mg | Potassium: 238mg | Fiber: 5.4g | Sugar: 0.7g | Calcium: 3540mg | Iron: 1.1mg