Fresh Oregano Pesto

This recipe is adapted from my mother’s. She came up with it to use some of our abundance. Three years ago, I brought home a little baby oregano plant from the nursery. I planted it in my herb row, between the spearmint and thyme. That plant is now the biggest, busiest with bees, bush in my garden. She also dries some of the oregano to add to soups and sauces.

To read more about harvesting and using this herb see my post on Oregano.

Ingredients:

1 Cup Fresh Oregano Leaves

1/2 Cup Grated Pecorino Romano Cheese

1/2 Cup Raw Almonds

1/2 Cup Olive Oil

1 Garlic Clove

Salt

Black Pepper

Steps:

Lightly pre-chop almonds and garlic. In food processor, combine oregano leaves, almonds, garlic, and olive oil. Pulse until well mixed. Add more oil if needed. Add salt and pepper to taste. Stir in cheese. Serve immediately.

This recipe goes excellent on pasta, toast, or crackers.

Note: If freezing, withhold cheese until date of usage.

Mom’s Original Recipe:

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