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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.
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.
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.
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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