how to make Oregano pesto in minutes
Updated: Jul 31
Oregano pesto! Give this delicious pesto a try and ditch the basil for a change. Its simple to make (under 10 minutes) and freezes well. Enjoy it on salads, grilled fish and meat and many pasta, rice and potato dishes.
Makes 10 Servings: Calories per serving: 84. Choose from 2 recipies below depending on whether you are using dried or fresh oregano.
use Fresh Oregano
1 cup fresh oregano
1/2 cup grated parmesan cheese
4 cloves garlic, peeled
1/2 cup raw skinned almonds
salt and pepper to taste
1/2 cup olive oil
You could make this by hand with a pestal and mortar. However it's much easier with a blender or food proccessor.
Add all ingredients, except 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 and thick.
use Dried oregano
1/4 cup raw unsalted cashews, pine nuts, or walnuts
1/4 cup Parmesan cheese, shredded
4 medium garlic cloves, peeled
3 tablespoons dried basil
1 tablespoon fresh lemon juice
1/8 teaspoon salt
6 tablespoons olive oil
In a food processor, place all ingredients except the olive oil. Blend for a few seconds until fully combined.With the food processor running, add the olive oil in a steady stream. Continue to blend until combined and a thick sauce forms.
To store: pesto keeps in the fridge with a lid or the top wrapped in cling film for 5-7 days. Pour a small amount of olive oil on top of the pesto (not more than a few teaspoonfuls). It helps to preserve it for a little longer and stops it from going brown.
To freeze: Place in ice cube trays. Freeze. Defrost: when needed.
Oregano is much more than a herb that is sprinkled on pizza.
Why? Because it has one of the highest antioxidant ratings, with 42 times that of apples, fruits, berries, cereals, and vegetables.
It is also packed with health benefits. It contains vitamins B6, A, C, E, and K. It has fiber, folate, iron, magnesium, calcium, and potassium. Additionally, oregano, or "wild marjoram" contains potent phytochemicals. It is also antifungal, antibacterial and anti-inflammatory. Carvacol and thymol, two phytochemicals in oregano, are powerful antimicrobials. Research shows essential oils from oregano may kill the foodborne pathogen Listeria4 and the superbug MRSA.