A twist on traditional Italian basil pesto, using oregano leaves for a tasty oregano pesto.
This fantastic twist on the classic basil pesto we all know and loves comes courtesy of the ‘Cooking for health’ course that I started at the College of Naturopathic Medicine in London earlier this year.
I’ve waited weeks for fresh oregano to be available in the shops, and on my first big shopping trip after the installation of my kitchen (sorry will stop going on about this soon) it finally was. A taste of the oregano, pinched straight from the pot, immediately reminded me of many a fantastic meal I’ve had in Italy. I love how tastes and smells can evoke such memories. This pesto was going to be awesome.
I served my pesto stirred through courgette ‘spaghetti’, with a pan-fried fillet of wild salmon and some additional dressed green rocket leaves.
To create my salmon meal for two people stir two tablespoons of the pesto through courgette spaghetti, which had first been lightly fried for 5 mins in some ghee. Top with a pan fried fillet of wild salmon, and drizzle with extra pesto if desired.
Oregano pesto recipe is courtesy of Holly Taylor, our CNM course lecturer, a nutritionist and freelance chef.
- 25g fresh oregano leaves
- 1 large garlic clove
- 60g of sunflower seeds
- 120mls of olive oil
- Pinch of Himalayan salt
- Freshly ground black pepper
- Rinse the oregano well and squeeze out any excess water
- Place the oregano, garlic, sunflower seeds and half the olive oil in a tall jug and blend to a coarse paste using a hand blender
- Stir in the remaining olive oil and season to taste.