Vegan Greek Oregano Pesto

Total time10 min

Prep time10 min

Cook time0 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Violife 100% Dairy Free Just Like Parmesan Cheese Alternative Sister River Foods Parma Vegan Parmesan Original 7 oz Good Planet Foods Plant-Based Cheese Parmesan Shreds, Gluten Free Violife 100% Vegan Just Like Shaved Parmesan Cheese Alternative Daiya Dairy-Free & Plant-Based Parmesan Shreds
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!