Ingredients
Units
Scale
- 1 cup of fresh Oregano Leaves (tightly packed)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 small clove of fresh Garlic (peeled)
- 1/4 cup Walnuts (unsalted)
- 1/4 cup grated or shaved Parmesan Cheese
- 1/4– 1/2 cup Olive Oil
Instructions
- Pull the oregano leaves off the stems and discard the stems.
- Add the oregano leaves to the food processor.
- Add the 1/2 tsp of salt, 1/4 tsp of black pepper, the clove of garlic, 1/4 cup walnuts, and 1/4 cup of parmesan to the bowl of the food processor.
- Pulse until the ingredients begin to form a paste and the walnuts are pulverized.
- Slowly drizzle in the oil. Add 1/4 cup of oil to start, and if it the pesto still seems very thick, add more oil just a little bit at a time until it reaches a smoother consistency. Be careful not to add too much oil.
- Your pesto is ready! Store in an airtight container in the refrigerator until ready to use.
Notes
Marjoram may be used as a substitute for Greek Oregano.
The pesto can be frozen, either in ice cube trays or in a freezer friendly container for up to two months.
To defrost the frozen pesto, take it out of the freezer and let it defrost in the refrigerator, don't use your microwave to defrost it.
Before using refrigerated pesto, let it sit on the kitchen counter for about a half hour to come to room temperature.
If the pesto seems too thick, add just a little oil and stir to thin it out.
This pesto is great as a base for a homemade pizza!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
- Category: Sauces and Condiments
Nutrition
- Serving Size: 1
- Calories: 139
- Sugar: 0
- Sodium: 405
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 3
- Cholesterol: 5