Homemade Oregano Pesto

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Homemade Oregano Pesto with Personalized Vintage Chalkboard Tags and Labels from Evermine {www.evermine.com}
Last year, I planted some spicy oregano in my garden. I didn’t touch it after planting last season, but this year it grew so huge it was taking over my garden box, so I decided to cut the whole thing down and make a big batch of pesto with the harvest.

Homemade Oregano Pesto with Personalized Vintage Chalkboard Tags and Labels from Evermine {www.evermine.com}
This recipe is delicious and doesn’t last long at my house. We eat it on eggs, pasta, pizza, potatoes, and even grilled cheese sandwiches. It’s just as good, (if not better) than your typical basil pesto, and the perfect solution for harvesting your gigantic oregano plant.

Homemade Oregano Pesto
 
Makes about 1 cup.
Author:
Type: Condiments and Spreads
Ingredients
  • 1 cup lightly packed fresh oregano leaves
  • 1 cup lightly packed fresh parsley
  • 2 chopped scallions
  • 1 clove garlic
  • 1 tbsp walnuts
  • Zest and juice of ½ a lemon
  • ⅓ cup grated parmesan
  • ¼ cup olive oil
  • Pinch of red chili flakes
  • Salt and pepper to taste
Instructions
  1. Combine all ingredients in a blender or food processor. Puree until smooth. Drizzle in a little more olive oil if you like.
Notes
Adapted from This Is How I Cook.

Homemade Oregano Pesto

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Rachel (227 Posts)

Rachel Beyer is an artist, designer and creative maker based in Portland, OR. She loves crafting, party planning and illustration. Rachel runs her own creative blog, Adventures In Making and also has a line of greeting cards, art prints and handmade goodies called Camp Smartypants.


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