We had never heard of oregano pesto before our friend Jennifer shared her recipe with us, and as oregano lovers, we're super excited about it!
Here's what you need:
2 cups fresh oregano leaves, lightly packed
1/2 cup olive oil
1/8 cup raw plain pumpkin seeds
1/8 cup raw plain sunflower seeds
2 medium cloves of garlic, peeled
Juice of about 1/8 of a lime
1/4 cup nutritional yeast
1/2 tsp salt (or to taste)
black pepper to taste
Toast the sunflower and pumpkin seeds in a skillet or wok on medium heat, constantly stirring, until they start to turn brown.
Put the toasted seeds and the rest of the ingredients in a blender or food processor and blend until it's your desired consistency. Refrigerate for a few days, or freeze what you can't use immediately.
Suggested uses: Spread it on toast. Mix it into pasta. Use as a topping for homemade focaccia bread.
Thank you for sharing your recipe, Jennifer!
