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.
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
- 1 1/2 cups packed fresh oregano leaves
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmigiano-Reggiano
- 1/3 cup toasted hazelnuts
- 2 cloves garlic
- 3/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
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.