Oregano Pesto

This Oregano Pesto recipe is excerpted from our friend Brittany Wood Nickerson’s new book Recipes from the Herbalist’s Kitchen © used with permission from Storey Publishing.

The joy of eating is in the known and unknown ways in which food inspires the taste buds and the spirit. So much of the food we eat today is bland, sweet, or salty, with little actual flavor. Herbs are used as accents rather than centerpieces. Yet herbs and spices often deliver the most distinct flavor profiles and can bring great diversity to a meal, whether they are used to enliven a dish or are featured on their own as a condiment or palate cleanser. This role is powerful, one that stimulates the senses, and it can transform our very relationship with food. The more different flavors we eat at a meal, the less likely we are to crave things later on. Break up your bland staple foods with something bitter and pungent like this oregano pesto, and you may find your afternoon cookie fix on the fritz. Let the flavors help you find the balance that your spirit craves.

Serving suggestion: Oregano pesto has a strong, pungent flavor that is a great complement to heavier foods. I like it with grilled meats and veggies, mixed into grain dishes, and alongside meat and cheese plates.

Order Brittany’s new book Recipes from the Herbalist’s Kitchen here.

Try out some of Mediterranean Living’s other Pesto Recipes:

The Best Vegan Pesto Recipe

Basil, Scallion, and Pistachio Pesto

Lemon Balm Pesto with Walnuts, Cilantro, and Parsley

Pan-Fried Scallops with Hand-Chopped Pesto

How to Make Pesto without a Food Processor or Blender (Video)

Check out Brittany’s other recipes on Mediterranean Living below:

Oregano Pesto

Deep Sea Purple Kraut

Prosciutto Wrapped Dates with Sage

Rosemary Olive Oil Tea Cakes

Lentils with Salsa Verde

This Oregano Pesto recipe is excerpted from our friend Brittany Wood Nickerson’s new book Recipes from the Herbalist’s Kitchen © used with permission from Storey Publishing.

Oregano Pesto

Brittany Nickerson

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 15

Calories 96 kcal

Ingredients

  

1x2x3x

• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 2 cups fresh oregano
• 2-3 cloves garlic
• 1/2 cup extra virgin olive oil 
• 1 tsp salt
• Freshly ground black pepper, to taste

Instructions

 

• Toast the pumpkin seeds and sunflower seeds separately in a heavy skillet over medium heat, stirring often so they do not burn, until golden brown, 3 to 5 minutes. The pumpkin seeds will pop and puff up when they are ready.
• Combine the toasted seeds, oregano, garlic, oil, salt, and a healthy grinding of pepper in a food processor and blend until smooth. Taste and adjust the seasonings as necessary. The pesto will keep for 5 to 7 days in the fridge or for 6 months or more in the freezer.

Nutrition

Calories: 96kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.001gSodium: 157mgPotassium: 102mgFiber: 3gSugar: 0.3gVitamin A: 110IUVitamin C: 0.3mgCalcium: 105mgIron: 3mg

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