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Lemon Oregano Pesto

Bright, zesty, and bursting with flavor, this Lemon Oregano Pesto is a refreshing twist on the classic, perfect for enhancing various dishes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 80
Ingredients Method Notes

Ingredients
  

Fresh Herbs Base
  • 2 cups fresh oregano leaves You can also mix in some basil for an interesting twist.
  • 1 cup fresh parsley Adds depth; consider using cilantro for a different flavor profile.
Pesto Essentials
  • 1 cup extra virgin olive oil Opt for high-quality oil for the best taste.
  • 1 lemon, juiced and zested The star of the show—don't skip this for that zesty kick!
  • 2 cloves garlic Whether you love it or hate it, this adds fantastic flavor.
  • Salt and pepper to taste Essential for bringing all the flavors together.

Method
 

Preparation
  1. Begin by washing the oregano and parsley leaves thoroughly to remove any dirt.
  2. In a food processor, combine the oregano, parsley, garlic, lemon juice, and zest. Pulse until finely chopped.
  3. With the food processor running, slowly drizzle in the olive oil. Continue blending until you reach a smooth consistency.
  4. Season with salt and pepper to taste, adjusting as desired for flavor.
  5. Taste your pesto; it should be bright, fresh, and packed with flavor. Add more lemon juice if you prefer an extra zing!

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. Pour olive oil over the surface to maintain freshness. Can be frozen in smaller portions for quick meals.