Oregano hazelnut pesto is something to brag about and comes together in a snap! If you’ve got a serious love affair with traditional pesto like we do, this fresh oregano pesto recipe will take things to a whole new level. Moving too fast? We think not…
- 2 cups fresh oregano leaves
- 1/2 cup olive oil, or more depending on your preferred consistency
- 2 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup hazelnuts
- salt & pepper to taste
1. Pick the leaves off the rinsed oregano leaving the woody stems behind.
2. Add all ingredients to your blender, bullet, or food processor and blend until combined, stopping and scraping down the contents as neccessary.
** This will keep for 5-7 days or longer in the fridge.
** Adjust the consistency by adding more olive oil. More olive oil = thinner and more drizzley pesto.
** You can freeze this! Place in an airtight container in the freezer.
Keywords: Oregano, Hazelnut, Vegan Sauces