If I can grow anything in the Downtown Luxury Slum garden, it’s oregano. My oregano plant is taking over everything. Sometimes I just go out there and chop some off to throw straight into the compost. We use it in pizza and pasta sauce and salad dressings and random experimental seasonings, but the thing with oregano is that a little goes a long way and the flavour often doesn’t commingle well with other flavours.
But it does go really well with feta and raw veggies. So I picked like 10 cups worth of oregano and got to work making an oregano feta pesto. This is a new recipe for me but I’ve made it 3 times now so I can promise it’s delicious and a good way to make use of oregano! It makes an absolutely awesome dip for raw veggies but I’ve also tried and can recommend eating it with grilled zucchini, mushrooms, and roasted broccoli, or spread on crackers or a sandwich. I’m pretty sure it would be great as a dip for pita (fresh or chips).
Anyway, here’s my recipe since I know that’s all you really want.
Ingredients:
- 1/2 cup sheep feta
- 1 cup fresh oregano leaves
- 1 cup raw walnuts
- 1 clove garlic, roughly chopped
- 3 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
Fresh lemon juice is always going to be better, but you work with what you’ve got, you know?
Directions:
- Add all ingredients to a food processor and pulse to combine.
I suppose I should try it with pasta, as is traditional for pesto.
Stay safe and sane.
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