Oregano pesto and thyme pesto are made with home grown fresh herbs. Make a bunch and freeze them for a longer storage.
Summer is a bounty season of home-grown fresh herbs. I am growing a variety of herbs and made a couple of herb pesto with them the other day. One is oregano pesto and the other is thyme pesto.
Each pesto has it own unique fragrance and the flavor. I can wait to enjoy them over the pasta, crispy bread, and/or chicken or beef. Check out my tutorial video for how I made them.
Oregano and Thyme are easy to grow herbs. I found that there are many uses for them. Check this article about herb and spices everyone should grow at home. You will get good ideas how to use them around the house.
More Recipes with Pesto
What tool do I need to make the pesto?
I used a food processor. It is quick, easy, and no fuss method of making pesto. You can also use knife to mince herbs, nuts, and garlic very finely to do the job but will take some time to do so.
What’s in oregano pesto?
Fresh oregano, of course, walnuts, garlic, Pecorino cheese, and olive oil. I highly recommend to toast the walnuts to bring the intense nutty flavor. Pulling the oregano leaves backward toward the tip of sprig will help remove leaves from the stem very easily.
What’s in the thyme pesto?
Fresh thyme, spinach leaves, pine nuts, garlic, Parmesan cheese, and olive oil. Thyme is very strong herb and a little can go a long way. I mixed with spinach to tone down a little bit and I think it was just perfect. I love the bright green color the spinach added.
How to store the pesto?
Freshly made pesto sauce can keep in the fridge about a week. The olive oil might solidify in the fridge after a couple of days but it will liquefy back to normal if you bring it to the room temperature. Pesto freezes beautifully. Store pesto in an airtight container and you can freeze it up to a year.
Oregano Pesto & Thyme Pesto
- 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
- 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.
- 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.