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Oregano Pesto
6
Servings
Servings
5m PT5M
Prep Time
Prep Time
1m PT1M
Cook Time
Cook Time
6m
Ready In
Ready In
"Oregano grows like a weed here and as I didn't have any basil I thought I would try the oregano in some pesto -- it came out pretty good using ingredients I have on hand. Makes about 1/2 cup"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (33.8 g)
- Calories 209.6
- Total Fat - 21.5 g
- Saturated Fat - 3.1 g
- Cholesterol - 0 mg
- Sodium - 4.3 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 1 g
- Sugars - 0.4 g
- Protein - 1.5 g
- Calcium - 38.1 mg
- Iron - 0.7 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step 1
In a skillet over medium low heat toast the pine nuts; remove from heat and let cool.
Step 2
Using a food processor, add the oregano and garlic to the bowl of the processor and process until pureed. Drizzle in the olive oil through the food tube while the machine is running; process until combined. Add the pine nuts and process until pureed.
Step 3
Spoon into a bowl and refrigerate for one week.
Tips & Variations
No special items needed.
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