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Oregano Pesto (Vegan)
オレガノジェノベーゼ

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Remember the fresh oregano I got from our friend?

After making the bread, I still had a lot left, and I was feeling a bit of pressure.

My friend suggested drying it, but I really wanted to use it as fresh because how often do you get to enjoy this much fresh oregano?!

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So I was thinking what I would do with other types of herb if I have a lot of it, and I came up with the idea of oregano pesto!

I wasn’t too sure of how it would turn out.

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Well, it turned out awesome!!

I wanted to keep it vegan, so there is no cheese in this pesto: fresh oregano, garlic, cashew nuts, lemon juice, olive oil, sugar, salt, and pepper.

I accidentally  (I wasn’t paying attention as usual) added a little more nuts than I was initially planning, and it kept my pesto from showing the bright green color.

But it tastes absolutely delicious!

I think the extra nuts probably contributed to the well balanced flavors after all (Or I’m just trying to justify my error?! (lol)).

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It was served with fusilli (Terry is converting me to short pasta!) and grape tomatoes.

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Of course, garnish the whole dish with beautiful fresh oregano that I kept just for this shot!

Oregano Pesto (vegan)

4 cups fresh oregano leaves
8~10 cloves garlic, cooked for a few minutes
1 cup or so cashew nuts, soaked in hot water
lemon juice, from 1~2 lemons
sugar
salt and pepper
olive oil
water where garlic was cooked

1. Combine all the ingredients. Puree in a food processor. Add olive oil and water little by little to achieve the preferred texture and flavor.

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Yes, my Saturday morning starts with a trip to the farmers market.

Have a great weekend everyone!!

I’m on Instagram.

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