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Oregano Pesto & Thyme Pesto are stored in glass jars

Oregano Pesto & Thyme Pesto

Print Recipe
Oregano pesto and thyme pesto are made with home grown fresh herbs. Make a bunch and freeze them for a longer storage
Course Sauce
Cuisine Italian
Diet Gluten Free
Keyword herb pesto, homemade pesto, oregano pesto, thyme pesto, thyme spinach pesto
Prep Time 20 minutes
Author Holly Ford

Equipment

Ingredients

Oregano 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

Thyme Pesto

  • 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

Instructions

  • 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.

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