Italian•budget
Oregano Pesto & Thyme Pesto
Oregano pesto and thyme pesto are made with home grown fresh herbs. Make a bunch and freeze them for a longer storage
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
Instructions
- 1
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.
- 2
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.