Oregano-Hazelnut Pesto

Adapted from Saveur: The New Classics Cookbook, this spin on pesto utilizes a garden perennial that grows in abundance: oregano. Delicious on roast chicken or squash, and definitely a good match for light pasta dishes.
Course Condiments
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Aimee


  • 1 1/2 cups packed fresh oregano leaves
  • 1/2 cup fresh basil leaves
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/3 cup toasted hazelnuts
  • 2 cloves garlic
  • 3/4 cup extra virgin olive oil
  • 1/2 teaspoon sea salt


  • In a food processor fitted with the blade attachment, add herbs, cheese, hazelnuts and garlic.
  • Process for 15-20 seconds or until finely chopped. Stop the processor and scrape down the sides.
  • Pour in the olive oil and sprinkle the salt in as well. Cover and process again until smooth.
  • Transfer to a 250mL jar and store in the refrigerator for up to a week, or freeze for up to 6 months.