Garlic and Oregano Pesto
Garlic and Oregano Pesto is a great way to use up surplus herbs. It is just bursting with bold flavors and tastes great on grilled foods, especially if you are looking for a delicious zesty Mediterranean flavor. Freezes well so you can preserve the season and enjoy year round.
Servings: 10 serves
Calories: 150kcal
Equipment
Ingredients
- 1 cup fresh oregano, tightly packed
- ½ cup grated parmesan cheese
- 2 cloves garlic, peeled
- ½ cup raw almonds
- salt and pepper to taste
- ½ cup olive oil
Instructions
- Add all ingredients but the olive oil to the bowl of a food processor and grind until the mixture is slightly combined.
- With the processor still running, slowly stream in the olive oil until the mixture becomes smooth.
- Store in an airtight container in the fridge, or freeze for later use (see notes for tips)
Notes
To store: pop the pesto into the fridge for around 5-7 days. I usually put an extra little layer of olive oil on top of the pesto and it helps to preserve it for a little longer and stops it from going brown on top.
If you want to freeze it then I usually freeze my pesto in ice cube trays. Just pop the mixture into the ice cube tray, freeze, and once frozen remove and store in a ziploc bag until needed.
Nutrition
Calories: 150kcal | Carbohydrates: 5.9g | Protein: 2.8g | Fat: 14.2g | Saturated Fat: 2.5g | Cholesterol: 4mg | Fiber: 3.7g | Sugar: 0.5g