Parsley-Oregano Pesto

>> Friday, July 29, 2011

Our herb crop has matured faster than any other year, so we're trying a new kind of pesto. This is a fresher, lemony version of our usual pesto. Each year we put away quite a bit of pesto from our herb garden, and in the middle of winter, when we're out of dinner ideas, we always seem to come across one more package of frozen pesto.


1 cup fresh parsley, stems removed
1/2 cup fresh oregano leaves
1/4 cup walnuts, toasted
1/4 cup olive oil
1 clove garlic
2 tsp grated ginger
3 tbs lemon juice
1 tsp sea salt


      Process all ingredients in a blender or food processor, until thick and creamy. Freeze in 1/4 cup portions in small freezer bags. To cook, heat and toss with cooked pasta.


Anonymous,  May 16, 2015 at 11:46 PM  

My husband made this for us today. It is delicious!!

Angela Williams Duea May 18, 2015 at 4:12 PM  

I'm so glad you like it - we love freezing a bunch so it's ready whenever we have a craving!

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