Oregano Pesto Recipes

PARSLEY, ROSEMARY AND OREGANO PESTO

Parsley, Rosemary and Oregano Pesto image

This pesto with almonds, fresh herbs and pecorino cheese is studded with diced tomato.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

Ingredients

1/3 cup lightly toasted almonds
3 cups loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
Kosher salt
1/2 cup coarsely grated aged pecorino cheese, such as Romano
1/2 cup extra-virgin olive oil
1/4 cup diced tomatoes

Steps:

Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, oregano, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl and stir in the tomatoes.

OREGANO PESTO

Oregano Pesto image

Provided by Brittany Nickerson

Time 10m

Number Of Ingredients 7

Ingredients

2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 cups fresh oregano
2-3 cloves garlic
1/2 cup extra virgin olive oil
1 tsp salt
Freshly ground black pepper, to taste

Steps:

Toast the pumpkin seeds and sunflower seeds separately in a heavy skillet over medium heat, stirring often so they do not burn, until golden brown, 3 to 5 minutes. The pumpkin seeds will pop and puff up when they are ready.
Combine the toasted seeds, oregano, garlic, oil, salt, and a healthy grinding of pepper in a food processor and blend until smooth. Taste and adjust the seasonings as necessary. The pesto will keep for 5 to 7 days in the fridge or for 6 months or more in the freezer.

Nutrition Facts : Calories 1447 kcal, Carbohydrate 74 g, Protein 19 g, Fat 132 g, SaturatedFat 19 g, TransFat 1 g, Sodium 2356 mg, Fiber 44 g, Sugar 5 g, UnsaturatedFat 108 g, ServingSize 1 serving

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