This Fresh Oregano pesto, an herb twist on the classic Basil Pesto recipe, requires just a few ingredients to enhance pasta or fish.

I love foraging wild herbs for pesto, but I also grow my own and look for ways to use them fresh before drying. One of my favorite things about oregano is to infuse it in olive oil, which is perfect for salad dressings or marinades. It’s also great in chimichurri or infused in tea. And when you have an abundance (which is easy with oregano!), this oregano pesto is a great option. It brings tons of flavor to your plate and is made much like the traditional pesto from basil.

Why you will love this homemade oregano pesto?

No cooking required, just a few simple ingredients, and 20 minutes is all you need to make this delicious condiment.
Perfect for garden abundance – A great way to use up fresh oregano when your herb garden is overflowing.
Herb for longevity – Just like Rosemary, Oregano is a Mediterranean herb often praised for its health benefits and linked to longevity.

Oregano herb

If you enjoy cooking Italian dishes, chances are you already have dried oregano (Origanum vulgare) in your pantry. This aromatic herb from the mint family (Lamiaceae), just like basil or thyme and is a beloved kitchen staple, and it’s surprisingly easy to grow in your garden or even in a small pot on your balcony.

There are several types of oregano, but Greek oregano (also sometimes called Italian oregano) is the most common. Unless you’ve planted something different, it’s the variety typically found in stores and most likely what you’re growing at home.

Although this recipe calls explicitly for Greek oregano, you may come across to a few other types as well.

Mexican oregano has a citrusy, earthy oregano flavor and is often used in Latin American dishes.

In the Middle East, you can also find Syrian Oregano, a spice blend known as Za’atar.

And don’t forget about marjoram, also a member of the Origanum family, but with a sweeter, less spicy flavor.

Ingredients to make pesto recipe

Fresh Oregano herb

Use just fresh oregano leaves; disregard the stems that are tough, woody, and bitter, especially in mature plants.

If you don’t have enough oregano leaves, you can substitute them with fresh Italian parsley or fresh basil leaves.

Pine nuts

Pesto is traditionally made with pine nuts, which are full of protein and iron; however, they are expensive. You can also make pesto without pine nuts and substitute them with an equal amount of peanuts, cashew, pecans, walnuts, or even hazelnuts.

You can even use roasted pumpkin seeds or sunflower seeds instead of pine nuts.

Lemon Juice

add zesty flavor with lemon juice as well as lemon zest.

Parmesan Cheese

Grated Parmesan cheese adds an umami flavor that ties the pesto together. You can substitute with Pecorino Romano for a sharper taste or nutritional yeast for a vegan oregano pesto.

Extra Virgin Olive Oil

A good quality extra virgin olive oil is essential, enhancing the taste of the fresh herbs without overpowering them.

Garlic clove

Freshly chopped garlic gives the pesto a sharp, aromatic kick that balances the bold flavor of oregano. For a milder taste, use this roasted garlic confit.

Equipment

Food Processor

using mortar and Pestle

How to make oregano pesto recipe

First step: Toast the Pine Nuts

Place the pine nuts in a dry skillet over medium heat. Toast them until they’re golden and fragrant, stirring often. Watch closely to prevent burning.

Second Step: Prepare the Herbs

Strip the oregano leaves from the stems. Rinse them gently and pat them dry to remove excess moisture.

Third step: Combine the Ingredients

Using a food processor or blender: Add the toasted pine nuts, oregano leaves, clove of garlic, Parmesan cheese, and lemon juice to the bowl. While blending, slowly drizzle in the olive oil until the pesto reaches your preferred texture. Blend less for a chunkier pesto or more for a smoother texture.
Using a mortar and pestle: Add all ingredients except olive oil. Begin grinding, then gradually add the oil as you crush the mixture into a thick, smooth paste.

Fourth step: Season and Serve

Taste and adjust with salt, pepper, extra lemon juice, or more olive oil until it’s just right. Serve fresh pesto immediately or store in the fridge.

How to use fresh oregano pesto

If you want a delicious, zesty Mediterranean flavor, this oregano pesto is a great way to brighten up your meals.

Fresh oregano pesto adds a bold, herby flavor to pasta salad or Mediterranean cooked pasta. Use it as a pasta sauce, spread it on grilled fish or marinate chicken, or mix it into salad dressings and marinades. It also works beautifully as a pizza topping, a sandwich spread. You can also stir it into warm roasted vegetables or include it in an amazing wild herb butter.

How to store garlic and oregano pesto?

Store your oregano pesto in an airtight container in the refrigerator for up to one week. To help preserve its vibrant green color, pour a thin layer of olive oil over the top before sealing, this prevents oxidation.

Freeze your pesto

Just like classic pesto, it freezes well, so freeze the pesto in an ice cube tray for longer storage. Once frozen, transfer the cubes to a sealed freezer bag or container. If properly stored, frozen pesto lasts up to 3–4 months.