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oregano pesto in a food container

Oregano Pesto Recipe

  • Author: Michele Giuli
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Vegetarian



2 oz fresh basil leaves

4 tbsp grated parmesan cheese

2 tbsp grated pecorino cheese

1 clove of garlic

7 tbsp extra-virgin olive oil

1/2 oz of pine nuts, or crushed pistachios/walnuts (optional)

a pinch of coarse salt


  1. Start by pulling the oregano leaves off their twigs and placing them in a strainer or narrow-hole colander. Wash them for a few seconds, then leave them to dry over a paper towel. Meanwhile, chop up a clove of garlic.
  2. Put the oregano leaves in a food processor or immersion blender along with the garlic, coarse salt, and three tablespoons of olive oil, then blend them together.
  3. Add the pine nuts and grated cheese, pour in another 4 tbsp of oil, and blend again for a few seconds.
  4. That’s all. Your fresh pesto is ready.
  • Prep Time: 15
  • Category: Sauces
  • Method: Blending
  • Cuisine: Mediterranean