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Oregano Pesto

Oregano Pesto is a delicious recipe using fresh garden oregano that can be used as a topping on many of your favorite dishes.

Oregano Pesto

I would never have come up with this recipe if another recipe had not led me here.  I have been working on a Spanish Potato Salad and I knew I wanted to add a pesto and was planning on using Basil Pesto, but I knew basil was not a herb that was used often in Spanish dishes.  I asked my dear friend Connie who has Latin heritage what herbs were mostly used in Latin cooking and oregano was on the  list.  So I went to the garden cut a large bundle of fresh oregano and went to making Oregano Pesto.

Though even though I came up with this to use in my Spanish Potato Salad, I have since used it as a topping on pasta, a bit with my scrambled eggs, topped on some grilled bread, on a sandwich and on top of mushrooms.

Not only is this Oregano Pesto easy to make, but it has a deep flavor that is extremely delicious.  Oregano is high in minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure caused by high sodium. It’s one of the healthiest and tastiest herbs you can try.  The list of health benefits from this herb is extensive.

You can store Oregano Pesto in the fridge for up to a week or freeze for a month.

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Oregano Pesto Recipe | ahealthylifeforme.com

Oregano Pesto

Prep Time5 minutes
Total Time5 minutes


  • 1 cup of fresh oregano
  • 1/2 cup of grated parmesan cheese
  • 1 large garlic clove peeled
  • 1/2 cup of almonds salted
  • 1/2 cup of olive oil
  • Kosher salt and pepper


  • Combine the oregano, cheese, garlic, almonds and salt and pepper in a food processor, until the mixure resembles a coarse meal.
  • Slowly stream in olive oil until the mixture become smooth.


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11 comments on “Oregano Pesto”

  1. My oregano and basil plants are both out of control! Guess that is a good problem. I have a family member that reacts to almonds. Is there another nut that would go well with the oregano. I use walnuts in my basil pesto. Hmm, what about mixing basil and oregano? I may try some experiments, but if you have some suggestions I would appreciate it. Thanks!

  2. I googled what to do with a lot of fresh oregano and landed in your page. On Sunday I picked one too many oregano leave and I refused to let them go to waste. After following your super simple recipe I can say it was a total success. I am making more this weekend, it was so good I am almost out of the original batch. The only yhing I did different was add a bit more olive oil.

    1. That is awesome news, Lorena. Thank you for stopping back and letting me know. I have an abundance of oregano right now. I have been throwing it into the chicken coop, for the chicks. It is great for them too.

  3. Avatar photo
    Kristen @ A Mind Full Mom

    The only thing I have an over abudance of is rosemary–but this inspired me to try pesto with that. Thanks for the inspiration!

  4. Nice recipe as is and a great way to use up some of the oregano that’s bending over the shallots in the garden. I made a second batch, this time adding 1/4 cup sun-dried tomatoes. Also good- it helps to start with a great base. I also always use more garlic, but that’s just me.
    I plan on giving some to a new family that recently moved into the neighborhood and just had their third child. The dad likes to cook, so I’m sure they’ll appreciate it. Thanks!

  5. Ok so I could also do the ice cube trick for the mint, adding a little sugar maybe? Or making a mint simple syrup? Ya, that’s good brainstorming right there! (I’ll just need a bigger freezer!) Love your work, especially the healthy bits you add about each of the food you cook with. I like learning about the health properties of my favorite ingredients. Keep it up!

  6. Great as a gift too 😉 Thank YOU for the quick reply! What about mint and flat leaf parsley, while I am at it?

    1. Amy @ A Healthy Life For Me
      Amy Stafford

      Yes, people LOVE it as a gift. I have never done mint, but that would be great in a sugar water for cocktails. HMMM you have me thinking! I have seen a lot of recipes for Parsley pesto, and I believe they use Almonds as well. I freeze the heck out of Basil and Oregano, so I am sure the Parsley would be brilliant. I am on line down loading photos so you got me while I am on-line. 😉

  7. Hello Amy, I have an overabundance of oregano and googled what to do with it and fell upon your blog. Love the oregano pesto idea. Can you tell me how long it is good for if kept in the fridge? Would you say 4-5 days? Thank you in advance. I will start following you!

    1. Amy @ A Healthy Life For Me
      Amy Stafford

      Oh yes, my Oregano is out of control and needs a hard trimming, so I will have a good amount to deal with too. Yes, it should last 4-5 days, maybe a few more. Just scrape off the top layer if it turns brown. The browning is just oxidation. You can also take any extra pesto and freeze it in an ice tray, pop out the frozen cubes and store them in a ziploc bag to use throughout the winter. Great for soups, stews, pastas, or fish dishes. Thanks for the follow and question. Best of luck,

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