Anti Inflammatory Greek Oregano Pesto
Total time10 min
Prep time10 min
Cook time0 min
5.0(24)
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Learn more →Ingredients
6 servings
- 1 cup fresh greek oregano leaves (or regular fresh oregano), loosely packed
- 1 cup fresh flat-leaf parsley leaves, loosely packed
- ⅓ cup walnut halves
- ⅓ cup finely grated parmesan cheese
Chef's tipChoose 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
- 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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