This Oregano Pesto recipe is a sneak peek into my online course, My Herbal Kitchen, a companion to my recipe book of the same name. Like the book, the course is brimming with helpful recipes, with additional video tutorials for bringing more herbal magic into your cooking. (Sign up for my newsletter to be the first to know when this course reopens for seasonal enrollment!).

Why Pesto?

Pesto is a delicious way to bring fresh herbs and leafy greens into your life. You can make pesto from a huge variety of greens, from the classic basil to arugula, dandelion greens, nettle (blanch first), cilantro, tarragon, even mint.

When most of us hear “pesto,” we think “basil.” And it’s true that the most renowned pesto is pesto genovese, born among basil farms in the Italian sea port of Genoa. But the root of the word, pestare, means “to pound” and comes from the same root as “pestle.” This indicates that pesto is rooted in the process of grinding the herbs into a flavorful sauce, and that we have some artistic license with ingredients themselves. Oregano pesto is one of my tried-and-true favorites.

What I love about pesto is that you can use ingredients you have at home, or that you find that week at the farmers market. Pesto allows us to eat and take care of ourselves based on what’s available locally and according to the season.

You can use pesto on a variety of dishes, including soups, sandwiches, and eggs. It makes a great vegetable dip and, of course, is delicious on pasta. I make it at the beginning of the week and keep it on hand to add flavor and nutrition to any meal.

Ingredient Feature: Oregano

Oregano (Origanum vulgare) is a potent herb for supporting a healthy microbial balance. At my house, if anyone is exposed to a virus or bacteria, the first step to maintaining our health is getting more oregano in our food. The volatile oils in oregano have antiviral, antibacterial, and antifungal properties, helping keep pathogens from taking hold in our bodies. For these same reasons, as I write in The Herbal Kitchen, oregano is often used in food preservation to deter pathogens and maintain freshness.

Oregano also contains powerful antioxidants, which keep our body resilient against everyday stressors from sun to pollution that can cause cumulative damage and illness over time if free radicals aren’t neutralized. This herb is an expectorant, helping to clear mucus, and a carminative, aiding digestion. Finally, of course, it’s full of flavor, with a slightly sweet herbal aroma and a bit of peppery bite.

Print Recipe

Oregano Pesto

Author: Kami McBride

Ingredients

1/2 to 3/4 cup olive oil
1/2 cup nuts/seeds (cashews or sunflower seeds work well)
1-3 cloves garlic
1/2 cup cucumber
1 cup arugula (or any leafy greens)
1 cup salad greens (or any leafy greens)
1/2 cup fresh oregano
Tamari, salt, and pepper to taste
1/2 or whole avocado

Instructions

Blend oil, nuts/seeds and garlic in a food processor to make a smooth paste.
Add cucumber, greens, and oregano. Blend until smooth.
If needed add 1-2 tablespoons water to moisten.
Season with tamari, salt, and pepper, to taste
Add avocado and blend until smooth.

Notes

This Oregano Pesto recipe is best eaten on the day you make it, to keep the avocado from oxidizing. (The avocado helps cut the spice in the oregano and arugula, and makes this pesto into a delightfully creamy dip.)
If you don’t have oregano, find another herb. Yes, oregano has impressive health benefits, but other herbs have their own unique benefits and will be similar in terms of antioxidant and carminative properties.

Play with Pesto Recipes!

Let this Oregano Pesto recipe be one that opens the doors to play and experimentation in the kitchen. Especially after you’ve tried it the first time, experiment with different herbs. Trade the oregano for tarragon, and the arugula for blanched nettle. Leave out the avocado and add parmesan, or nutritional yeast if you’re vegan or intolerant of dairy. Maintaining a sense of play in the kitchen keeps the process fun, ensures you’re getting an array of benefits from the plants, and that you’ll never tire of the flavors.

If you’d like more practical tips for building optimal health by bringing herbal wisdom to your table, join me in My Herbal Kitchen to learn as if we’re side by side in the kitchen together.