Our Oregano plants have gone mad, so we thought it a shame not to use them more. Taking inspiration from the Classic Basil Pesto and with a little adjustment this is of course good on pasta. It also really comes into it’s own on top of roast chicken: simply roast some chicken thighs and drumsticks and top with this when cooked.
Oregano Pesto – enough to serve 2 with pasta
- 25g pine nuts
- 25g oregano leaves
- 1 garlic clove, crushed
- 50ml olive oil
- 15g Parmesan
Toast the pine nuts in a dry frying pan until lightly coloured, then remove from the pan and leave to cool.
Pound the oregano in a pestle and mortar with a pinch of salt, some coarse ground black pepper and the garlic. When the oregano has broken down, add the pine nuts and pound until finely crushed. Stir in the oil and Parmesan, then season to taste. Cover with a layer of oil and store in the fridge.
Jono & Jules do food & wine 
Great idea! My oregano is growing like crazy this year too, I need to try this!
Hi Tiffany. Yes, great to find a recipe that uses it in quantity! J&J