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.
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.
- 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
- Combine all ingredients in a blender or food processor. Puree until smooth. Drizzle in a little more olive oil if you like.
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