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Lemon Oregano Pesto

A vibrant and flavorful sauce bursting with the zesty taste of lemon and earthy notes of oregano, perfect for pasta, grilled vegetables, or as a dip.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Pesto Ingredients
  • 1 cup fresh oregano leaves Feel free to mix in some basil for variation.
  • 1/4 cup pine nuts Or walnuts for a different flavor.
  • 1/4 cup grated Parmesan cheese Can substitute with Nutritional yeast for dairy-free.
  • 1 clove garlic Minced.
  • 1 whole lemon Zest and juice for a bright and tangy kick.
  • 1/2 cup extra-virgin olive oil Use high-quality olive oil for best flavor.
  • Salt and pepper To taste.

Method
 

Preparation
  1. In a food processor, combine the fresh oregano leaves, pine nuts, Parmesan cheese, minced garlic, lemon zest, and juice.
  2. Pulse the mixture until everything is finely chopped but not pureed, aiming for a fine paste texture.
  3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
  4. Season the pesto with salt and pepper to taste. If it seems too thick, add a little more olive oil to loosen it up.
  5. Transfer the pesto into an airtight container and refrigerate if not using immediately.

Notes

For variations, consider adding fresh basil for Lemon Basil Pesto, or a pinch of red pepper flakes for Spicy Oregano Pesto. This sauce can be used with pasta, grilled fish, or as a spread.