Oregano, Walnut & Feta Pesto

by Lauren

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You’ve probably heard about the fires going on here in San Diego. Our prayers are with all those who are being affected. Fortunately, we are by the beach and far enough away from the fires that our air quality is still good and our homes are safe.

The sunset was quite smoky last night though – God gave us beauty from the ashes despite these terrible wildfires. Here is a photo from this morning that we took at the top of a mountain near our home. You can see one of the fires in the distance…

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This pesto may not be that vibrant green color that some are but it is equally delicious! It’s a Mediterranean spin on the classic and contains only ingredients that I keep on hand – and I bet you do too!

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The oregano was of course from my CSA box but my little herb garden also has an abundance of that right now. Here’s to hoping this darn heat wave doesn’t kill them all!

Once I made this pesto, I put it into the freezer for a rainy day. So far, I’ve used it drizzled over crostini with fresh tomatoes and with fish for dinner. It would be amazing simply served with fresh pasta though. Chris put in a request for pasta with pesto last night, so perhaps it will be on next week’s menu.

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I love putting fun twists on pesto. We’ve used sunflower seeds, kale, spinach, and many other variations but I think this one is my favorite. That fresh oregano is perfection!

Oregano, Walnut, & Feta Pesto

Ingredients

1 cup fresh oregano leaves

1 cup walnuts

1/2 cup feta cheese

3 tablespoons lemon juice

1/4 cup olive oil

1 clove garlic

1/4 teaspoon each salt and pepper

Directions

Blend everything in a food processor until smooth.

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From the Little Yellow Kitchen,

Lauren

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2 Comments to “Oregano, Walnut & Feta Pesto”

  1. I love all kinds of pesto, but I’ve never made a oregano version- this looks so awesome!

  2. This looks gorgeous! Great idea to add feta, makes it so beautifully creamy! I’ve actually never had oregano, so will definitely be trying this one :)