Prep time: 5 min         Cook time: 5 min          Makes: approx 1 cup

I’ve always enjoyed pesto but never thought to make it myself.  This past spring I started my first herb garden and quickly learned how oregano is one rapidly growing herb!  So to help prevent it from taking over my entire balcony by the start of summer, I had my first harvest.  Traditionally pesto is a sauce with basil, but I’ve made this one with two thirds oregano and one third basil and the outcome was delish!

It also freezes nicely too so if you too have an abundance of either of these greens, you could make extra for later in the summer.

What you’ll need:

2 small bunches of oregano
1 small bunch of basil
3 cloves of garlic
4 tablespoons parmesan cheese
2 tablespoons pine nuts
juice of 1 lemon
1/2 cup olive oil

What you’ll do:

Put all ingredients in a food processor and blend well.

Yumbo!