Adapted from Saveur: The New Classics Cookbook, this spin on pesto utilizes a garden perennial that grows in abundance: oregano. Delicious on roast chicken or squash, and definitely a good match for light pasta dishes.
Course Condiments
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1cup
Author Aimee
Ingredients
1 1/2cupspacked fresh oregano leaves
1/2cupfresh basil leaves
1/2cupgrated Parmigiano-Reggiano
1/3cuptoasted hazelnuts
2clovesgarlic
3/4cupextra virgin olive oil
1/2teaspoonsea salt
Instructions
In a food processor fitted with the blade attachment, add herbs, cheese, hazelnuts and garlic.
Process for 15-20 seconds or until finely chopped. Stop the processor and scrape down the sides.
Pour in the olive oil and sprinkle the salt in as well. Cover and process again until smooth.
Transfer to a 250mL jar and store in the refrigerator for up to a week, or freeze for up to 6 months.