herb recipes, Recipes
Comments 6

Recipes from your herb garden: Deep-flavoured Oregano Pesto Rosso

oregano-pesto-recipe

oregano-pesto-recipe

The herbs in our garden are growing like weeds right now, especially our sturdy oregano plants. Here’s a simple, scrumptious, red oregano pesto that has replaced the basil variety as our all-time favorite. It tastes wonderful straight out of the jar on bread, or with pasta, or stuffed in grilled/baked large mushroom caps (recipe to follow).

Oregano Pesto Rosso 
Makes about 2 cups

Ingredients
Oregano leaves, min. 4 cups
100g pine nuts, gently roasted/fried till golden brown
100g Parmesan (preferably Reggiano), finely grated
5-10 fresh garlic cloves (depending on their size and your taste), coarsley chopped
100-150g sun dried tomatoes in oil, drained and coarsley chopped
2dl Extra Virgin Olive Oil
Salt and pepper

Preparation
Place all the ingredients in a food processor and while adding the olive oil in a steady stream, blend the mixture to a smooth, but still slightly coarse texture (or smoother if you prefer). Season with salt and pepper to taste. To store, place the pesto in a glass container and cover with a generous layer of olive oil. The pesto stays fresh in the refrigerator for at least one month.

oregano-pesto-recipe

You can replace the oregano with Rucola, parsley or ail des ours (bear’s garlic).

Do you have a favorite pesto sauce that features an out-of-the-ordinary herb? If so, please share it with us becaue we love to try new variations on classic recipes.

6 Comments

  1. I was literally just thinking this morning, while moving my little basil plant into the sun, that I needed a good (and simple) recipe for pesto! This looks wonderful! Love the photos, too…

    xo

    Liked by 1 person

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