Low Sodium Greek Oregano Pesto

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

6 servings

1 cup fresh greek oregano leaves (or regular fresh oregano), loosely packed
Morton & Bassett All Natural Oregano Badia Oregano Gluten Free Spice Islands Oregano 0.6 oz Signature Select Oregano Leaves Spice Islands Oregano
See all
1 cup fresh flat-leaf parsley leaves, loosely packed
⅓ cup walnut halves
⅓ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ cup garlic-infused olive oil
2 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, freshly ground
1–2 tbsp extra-virgin olive oil, for thinning (optional)

Instructions

1
Add the oregano, parsley, and walnuts to the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no large leaves remain.
2
Add the Parmesan, lemon juice, lemon zest, salt, and black pepper. Pulse another 5–6 times until combined.

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