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