Oregano Pesto

A very simple alternative to the typical Basil Pesto.

You will need:
Fresh Oregano approximately 1 ounce.
Olive oil
Lemon zest from one lemon
Lemon juice from 1/2 lemon
Parmesan cheese
Pine nuts

In a dry sauté pan, toast the pine nuts just until they begin to brown. Break apart the parmesan cheese for easier chopping and place in a food processor and chop until coarse, add oregano and continue to process until oregano is well chopped. Drizzle in enough olive oil to produce a silky mayonnaise consistency product, add lemon zest and juice to taste (you can omit the juice if the product gets too moist, the zest will provide enough flavor). Remove mixture from food process and stir in toasted pine nuts.

Advertisements

2 responses to “Oregano Pesto

  1. That sounds really good! I’m going to have to make this soon.

  2. Pingback: Shell Pasta with Mushroom and Onion « “Let’s Eat”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s