Oregano Pesto
Recipe type: Sauce
Cuisine: Italian
Serves: 2-3
A twist on traditional Italian basil pesto, using oregano leaves
  • 25g fresh oregano leaves
  • 1 large garlic clove
  • 60g of sunflower seeds
  • 120mls of olive oil
  • Pinch of Himalayan salt
  • Freshly ground black pepper
  1. Rinse the oregano well and squeeze out any excess water
  2. Place the oregano, garlic, sunflower seeds and half the olive oil in a tall jug and blend to a coarse paste using a hand blender
  3. Stir in the remaining olive oil and season to taste.
The pesto will keep in a sealed container for a few days in the fridge, and may need pepping up with extra oil over time. If the leaves/seeds discolour then just stir back in.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/?p=2821