Oregano Verde is a delicious and light pesto that we’ve used on our new seasonal pizza, the Crust heirloom tomato upper crust pizza. This is also the perfect addition to pasta or on a bruschetta.


  • 40g (1/4 cup) pine nuts

  • 1 1/2 cups fresh oregano leaves

  • 2 small garlic cloves, cleaned and halved

  • 60g (3/4 cup) grated Parmesan cheese

  • 150mls olive oil

  • ½ lemon squeezed

  • Pinch of salt

  • Pinch of cracked pepper


  • 1.

    Preheat frying pan to medium to high heat and add pine nuts, toss for 5-7 minutes until golden in colour, remove and let cool.

  • 2.

    Place the pine nuts, oregano, garlic in a food processor and process for 10 seconds on high. Add olive oil and process till smooth. Add lemon juice, parmesan and seasoning, process until combined.

  • 3.

    Transfer pesto into an airtight container, smooth the surface and drizzle with olive oil to cover. Label, date and refrigerate.


Can be stored for up to two months.

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