Oregano Pesto
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.