Oregano Pesto
A delightful twist on the classic, this Oregano Pesto recipe will infuse your dishes with a robust and aromatic flavor that's sure to impress. Naturally vegan and dairy-free.
Servings: 4 servings
Calories: 354kcal
Ingredients
- ½ cup raw whole almonds
- ½ cup extra virgin olive oil
- ⅓ cup fresh oregano leaves packed
- 2 tablespoons lemon juice fresh or bottled
- salt to taste
- ground black pepper to taste
Instructions
- In a food processor or high speed blender, combine the almonds, oil, oregano and lemon juice.
- Blend until you are happy with the consistency of the pesto, leaving it coarser or smoother according to your preferences.
- Add a pinch of salt and pepper to taste, then blend once more.
- Serve and enjoy!
Video
Notes
Fresh Oregano: For the best flavor, use fresh oregano leaves. The fresher the herbs, the more aromatic and flavorful your pesto will be.
Quality of Oil: Opt for a high-quality extra virgin olive oil for a richer, smoother pesto.
Nuts and Seeds: Feel free to experiment with different nuts or seeds to find your preferred taste and texture. For nut allergies, you can easily swap the almonds for sunflower seeds or pumpkin seeds.
Blending Technique: Pulse the ingredients for a coarser texture or blend continuously for a smoother pesto. Both textures have their own charm and work well in different types of dishes.
Consistency: If your pesto is too thick, add a bit more olive oil or lemon juice to thin it out to your liking.
Add Heat: For a spicy kick, add a pinch of red chili flakes.
Cheese: If you're not strictly vegan, adding a handful of Parmesan cheese can add depth and a salty edge to your pesto.
Storage
- Fridge: For immediate use, store the pesto in an airtight container in the refrigerator. It should stay fresh for up to a week.
- Preventing Oxidation: To help prevent the pesto from oxidizing (turning brown), pour a thin layer of olive oil on top before sealing the container. This acts as a barrier against air.
- Freeze: Oregano pesto freezes exceptionally well. Spoon it into an ice cube tray for easy portioning. Once frozen, transfer the cubes to a freezer bag or container. It will keep for up to 3 months.
- Thawing: When ready to use, thaw the pesto cubes in the refrigerator or at room temperature. You can also directly add frozen pesto cubes to warm dishes like pasta or soups.
- Heating: Generally, oregano pesto is used cold or at room temperature, as heating can alter its fresh flavor and vibrant color. However, if you do need to warm it up, do so gently over low heat, just enough to take the chill off.
Nutrition
Serving: 0.25cup | Calories: 354kcal | Carbohydrates: 7g | Protein: 4g | Fat: 36g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.003g | Sodium: 2mg | Potassium: 189mg | Fiber: 4g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg
