With just four simple ingredients needed, this Oregano Pesto Recipe is a great way to make homemade pesto sauce. This delicious recipe hits all the flavor notes to bring a burst of flavor to any dish that you add it to.
Making homemade pesto is all about using fresh herbs and ingredients. It's amazing how a little oil and fresh oregano leaves create one of the best toppings for chicken or a fast option for salad dressings, pasta toppings, and more.
Use this simple recipe to make fresh pesto in literally minutes - and wow everyone into thinking that it took you much longer to make. Forget about buying pesto at the grocery store anymore. Those days are gone. Now that you have this great pesto recipe, you'll be able to add so much flavor to any dish that you want at any point in time. This is one of my favorite recipes because of the tons of flavor that it adds.
Be sure to check out my Keto Marinara Sauce as another delicious option for pairing with your favorite dishes. This would be a great addition to use instead of traditional spaghetti sauce.
Fresh oregano - If you have an herb garden, pick some and add!
Extra virgin olive oil - You can also use avocado oil or any mild-flavored oil.
Pecorino Romano cheese - This is a great hard cheese to add, but you can use any type of hard cheese.
Roasted salted pecans - Pecans are great but don't forget that pine nuts and even sunflower seeds can be a good option, too.
How to make this Fresh Oregano Pesto Recipe
Step One: Add all of the ingredients into a food processor and pulse until blended well.
Expert Tip: You don't need to remove the more tender stems of the herb. If any stems are hard and woody they will need to be removed.
The mixture will look coarse until the oil is added.
Step Two: Pour in the oil and mix.
This is what it will look like after adding the oil.
Step Three: Add to a container and store in the fridge or freezer until you are ready to use.
Change up the consistency - If you decide that you want a chunkier pesto rather than a smooth one, that's simple. Just don't use the food processor for quite as long when you're chopping up all the ingredients.
Add parmesan cheese - For an extra burst of salty goodness, add some freshly grated parmesan cheese into the mix. You can also save this option for adding to the top when you serve it as well.
Use pine nuts - I love the warmth and flavor that pecans add, but pine nuts work out perfectly also.
Add lemon juice - It's amazing the citrus flavor that a little bit of lemon juice offers. This is the best thing to add to wake up your taste buds.
Basil leaves - Adding a few basil leaves into the mix gives a boost of flavor.
Do you remove stems from fresh oregano?
Since you're adding everything into the food processor, you don't have to take time to remove the oregano stems. If you have excess time on your hands, go for it - but it's not necessary to do it.
How do I make dairy-free pesto?
You can easily make this recipe dairy-free or vegan by using nutritional yeast instead of cheese.
How do I use traditional pesto?
There is no wrong way to enjoy pesto. You can add it to the top of pork tenderloin, or freshly cooked pasta, or even have it as a topping for chicken and other main entrees. Some people like to use pesto on their sandwiches and wraps as well. It really comes down to personal preference.
How do I store pesto?
Once you make pesto, storing it is important. Be sure to add any leftovers to an airtight container or mason jar with a lid. This is the best way to keep the air out so that it stays fresh and delicious.
You can also freeze it for later, too. One of the best ways to have frozen pesto is to pour it into ice cube trays and freeze it. Then, when you want to use some for a recipe or a topping, just pop it out and add it to the dish.
You can also add the mixture to a quart baggie and freeze it that way, too. Just add the pesto, spread out the bag so that it's flat, and lay it down in the freezer. When it's time to use it, move the bag to the fridge to thaw, and then once it's thawed, you can use it as you wish.
- 1 cup fresh oregano packed
- ¾ cup extra-virgin olive oil
- ½ cup grated pecorino romano cheese
- ¼ cup roasted salted pecans
- Combine the ingredients in a food processor and pulse until smooth.
- Store in the refrigerator for up to a week or the freezer for up to 6 months.