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Oregano Pesto

Oregano Pesto

Brittany Nickerson
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Prep Time 10 minutes
Total Time 10 minutes
Servings 15
Calories 96 kcal

Ingredients
  

  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 2 cups fresh oregano
  • 2-3 cloves garlic
  • 1/2 cup extra virgin olive oil 
  • 1 tsp salt
  • Freshly ground black pepper, to taste

Instructions
 

  • Toast the pumpkin seeds and sunflower seeds separately in a heavy skillet over medium heat, stirring often so they do not burn, until golden brown, 3 to 5 minutes. The pumpkin seeds will pop and puff up when they are ready.
  • Combine the toasted seeds, oregano, garlic, oil, salt, and a healthy grinding of pepper in a food processor and blend until smooth. Taste and adjust the seasonings as necessary. The pesto will keep for 5 to 7 days in the fridge or for 6 months or more in the freezer.

Nutrition

Calories: 96kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.001gSodium: 157mgPotassium: 102mgFiber: 3gSugar: 0.3gVitamin A: 110IUVitamin C: 0.3mgCalcium: 105mgIron: 3mg
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