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
- 1 cup fresh oregano, tightly packed
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, peeled
- 1/2 cup raw almonds
- salt and pepper to taste
- 1/2 cup olive oil
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)
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.
Calories: 150kcal | Carbohydrates: 5.9g | Protein: 2.8g | Fat: 14.2g | Saturated Fat: 2.5g | Cholesterol: 4mg | Fiber: 3.7g | Sugar: 0.5g