Easy Oregano Pesto Sauce
Whip this up for a pasta sauce or serve it on tomato slices (my favorite way to enjoy it). Be sure to use unsalted seeds in your recipe or it will be too salty.
- 2 cups washed, packed oregano leaves Take them off the stems and really pack tightly
- 1/2 cup extra virgin olive ol
- 2 cloves peeled garlic
- 3 tablespoons pumpkin seeds Use only raw, unsalted
- 2 tablespoons sunflower seeds Use only raw, unsalted
In a heavy saucepan, heat the pumpkin seeds and sunflower seeds. Heat until the pumpkin seeds sizzle and pop. Do not use oil, just heat on medium high heat until roasted. Set aside to cool.
In the bowl of a food processor, add the oregano and garlic. Drizzle olive oil in until a puree forms.
Slowly add cooled roasted seeds. Puree.
Refrigerate unused portions for up to a week. You can also freeze; just be aware that the olive oil clumps in the freezer and needs to defrost and be stirred back into the recipe.