Oregano Pesto

Let’s put an end to beautiful fresh herbs going to waste with my Oregano Pesto! This incredibly simple recipe only takes a few minutes, but the result is outstanding. Spread it on toast, dip fresh veggies in it, or my favorite: tossed with pasta.

I love using fresh herbs. I throw them into my dinner whenever possible. Sometimes, though, I’ll end up with some excess on the precipice of going bad. I had a gigantic bundle of oregano to try and use up up this case. What’s an efficient way to use up herbs ASAP? Blend ’em!

I can’t tell you how much better fresh oregano is than its dried counterpart. It takes on a completely new flavor profile. It may not be quite as aromatic compared to fresh basil used in traditional pesto, but this rendition was far from bland. Other than a sprinkle of fresh parmesan, my pasta didn’t need anything else. It was perfection!

Ingredients

Keep on scrolling down to the recipe card or click “Jump to the Recipe” at the top of the page to see the full ingredient amounts and instructions. Keep on reading for useful tips, tricks, and substitutions!

• Fresh oregano – Stems removed. If you have more herbs such as basil, thyme, or parsley, feel free to add them in!
• Pine nuts – Toasted or un-toasted. Walnuts or pecans can be used instead. They’re softer, like pine nuts, and won’t add grittiness to your pesto.
• Garlic – Fresh is best, but jarred will work as well.
• Parmesan – Other hard, aged cheeses such as Grana Padano, or white cheddar are great.
• Olive oil – Regular or EVOO.
• Salt & pepper – Season to taste.

How to toast pine nuts

I left mine un-toasted to make this recipe as easy as possible. A lot of pesto recipes like to toast the pine nuts before blending and, let me tell you, it tastes like heaven! It’s a very simple first step if you have the extra 5 minutes:

Add the pine nuts to a dry (no oil added) skillet over medium-high heat. Keep the skillet moving and toss the nuts until they become fragrant and golden brown. Remove the nuts from the skillet and let them cool for a minute or two before continuing with the pesto.

How to make oregano pesto

1. Add all the ingredients to a blender or food processor.
2. Pulse to blend the ingredients. You can blend until completely smooth, or leave a bit of texture in the pesto to your preference.

Here’s how I made the pasta you see in the photos: Reserve about 1 cup of the pasta cooking water. Combine cooked pasta, oregano pesto, and a splash of pasta water in a skillet and cook on medium-high heat until the sauce is glossy and coats the pasta. Add more pasta water as needed. Toss the cherry tomatoes into the skillet for the last minute of cooking. Top with parmesan cheese and enjoy!

How to store oregano pesto

Transfer your pesto to an airtight container or sealable jar. It will last, refrigerated, for up to 5 days. You can also freeze your pesto for 6 months.

If you find the ingredients separate a little bit or even see the oil solidify in the fridge, fear not! A few minutes at room temperature and a quick stir will bring everything back together.

I think you’ll love these recipes:

• Baked Mac and Cheese
• One Pan Herb Roasted Chicken and Vegetables
• One-Pot Garlic Parmesan Pasta
• Chicken and Shiitake Coconut Curry
• Tortellini Soup

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