Homemade Oregano Pesto

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 (259 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.


Comments

  1. Mary says

    This recipe looks so good. I’m definitely going to try it this weekend. My question: After putting the pesto in the canning jar, do you just refrigerate it or if you make a larger batch, do you can it in the normal process of boiling the canning jars?

  2. says

    Hi Mary,

    Yes, I refrigerated my pesto, though it didn’t stay in there for long! I’m not sure if this recipe has enough acid to can. I’d recommend freezing it rather than canning. Thanks!

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