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–+ servings
oregano pesto sauce on a white plate with a gold fork

Oregano Pesto Sauce

Kristina Todini, RDN
Oregano Pesto Sauce, a super simple pesto sauce using fresh oregano instead of basil. Ready in 10 minutes and freezes well!
5 stars (2 ratings)
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Prep Time 10 minutes
Total Time 10 minutes
Course Sauces, Dressings + Dips
Cuisine Gluten Free, Italian-Inspired, Vegan
Servings 8 servings
Calories 175 kcal

Equipment

  • 1 food processor

Ingredients
  

  • 2 cups fresh oregano
  • ⅓ cup pine nuts or pumpkin seeds if nut-free
  • 2 cloves garlic
  • ½ cup extra virgin olive oil
  • ⅓ cup parmesan cheese or nutritional yeast if vegan
  • ⅛ teaspoon salt
  • ⅛ teaspoon fresh cracked pepper
  • Optional: squeeze of fresh lemon juice

Instructions
 

  • Wash and prep oregano: Start by washing fresh oregano leaves under running water or submerging them in a bowl of water and shaking them to remove any dirt. Use a salad spinner to dry leaves or lay them flat on a plate or kitchen towel to dry.
    2 cups fresh oregano
  • Blend the oregano, nuts, garlic, and oil: Toss the cleaned and dried oregano in a food processor. Next, add nuts or seeds and garlic cloves. Pulse until finely chopped, slowly drizzling in olive oil until the chopped ingredients are well coated in oil but still chunky.
    ⅓ cup pine nuts, 2 cloves garlic, ½ cup extra virgin olive oil
  • Add seasonings to finish: Finish by adding in the cheese (or nutritional yeast), salt, and pepper. Give the pesto a taste and add more seasonings until it's flavored to your liking.
    ⅓ cup parmesan cheese, ⅛ teaspoon salt, ⅛ teaspoon fresh cracked pepper, Optional: squeeze of fresh lemon juice

Notes

Nuts or seeds? Traditional pesto sauce uses pine nuts, but any nuts or seeds are perfect for pesto. We used pumpkin seeds in the photos of this recipe.
Prep ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use
Leftovers and storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
Nutrition notes: This recipe made as written (with parmesan cheese and pine nuts). Using other nuts, seeds, cheese, or nutritional yeast will change the nutrition information of this recipe.

Nutrition

Serving: 1servingCalories: 175kcalCarbohydrates: 1gProtein: 2gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 3mgSodium: 104mgPotassium: 41mgFiber: 0.2gSugar: 0.2gVitamin A: 34IUVitamin C: 0.3mgCalcium: 52mgIron: 0.4mg
Keyword oregano pesto
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