Oregano Pesto & Thyme Pesto

Name: Oregano Pesto & Thyme Pesto
Prep time: 20 min
Yield: 1 serving
Ingredients: 1 cup fresh oregano leaves; 1/2 cup walnut; 2 garlic cloves; 1/2 cup grated Pecorino Romano; 1/2 cup olive oil; salt and pepper; 1/2 cup thyme leaves; 1-1/2 cup spinach leaves; 1/2 cup pine nuts; 3 garlic cloves; 1/2 cup grated parmigiano reggiano; 1/2 cup olive oil; salt & pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Course
Condiments
Cuisine
Italian

Oregano Pesto & Thyme Pesto

Rhea Marks

Report

Oregano pesto and thyme pesto are made with home grown fresh herbs. Make a bunch and freeze them for a longer storage

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Oregano Pesto

1 cup fresh oregano leaves stem removed
1/2 cup walnut toasted
2 garlic cloves
1/2 cup grated Pecorino Romano
1/2 cup olive oil
salt and pepper

Thyme Pesto

1/2 cup thyme leaves stem removed
1-1/2 cup spinach leaves
1/2 cup pine nuts toasted
3 garlic cloves
1/2 cup grated parmigiano reggiano
1/2 cup olive oil
salt & pepper

Add to Shopping List

Instructions

To make the oregano pesto; put oregano leaves, walnuts, garlic and cheese in a food processor, pulse a few times to chop finely. Slowly adding the oil, pulse again until it combines together. Season with salt and pepper according to your taste.
To make the thyme pesto; put thyme leaves, spinach, pine nuts, garlic and cheese in a food processor, pulse a few times to chop finely. Slowly adding the oil, pulse again until it combines together. Season with salt and pepper according to your taste.

Equipments used: