Basil Oregano Pesto

Instead of titling this pesto “Basil Oregano Pesto”, I considered the name “Most Addictive Spread on the Planet. Seriously.”


Why? As soon as you make it, you’ll want to spread it on everything. Basil oregano pesto has so much flavor, it can make a pasta dish of just pesto and noodles pop. Stuck in a breakfast rut? Spread some pesto on a crepe or a tortilla, and top it with scrambled eggs, black beans, and avocado.

If you haven’t yet experienced the true wonders of making pesto, you need to try now. Allow your measurements to be approximate- add all the ingredients slowly, tasting as you go.

This, I believe, is the ultimate goal of cooking. Patience, a leisurely pace, and listening to what your taste buds tell you.


A food processor works best to make this pesto, but a blender or even a mortar and pestle will do. A mortar and pestle require a bit more elbow grease, and you’ll have to make a smaller recipe. However, you’ll end up with a true Italian-style pesto with larger basil pieces.

Here’s a little tip for the fresh oregano: hold the oregano upside down and wrap your hands around the stem, grasping the stem firmly. Move your hands to the bottom of the stem, and all the leaves will fall right off.


If you don’t have fresh herbs growing in your garden, the best place to find a bunch of them at a reasonable price is at your local farmers’ market. You’re more likely to find pesticide-free herbs here, and you can do it all while supporting your local economy. Check out here if you live in Canada, or here if you’re in the U.S.

Homemade pesto is miles away from store-bought. Try it. You’ll see.

Basil Oregano Pesto

Author: PaletteDining
Prep time: 15 mins
Total time: 15 mins
Serves: 400 ml


  • 6 cups fresh basil leaves, loosely packed
  • 2 cups fresh oregano leaves, loosely packed
  • ¾ cup walnuts, roasted and unsalted
  • ¼ cup cashews, roasted and unsalted
  • 4 cloves garlic, peeled and roughly chopped
  • 2 tablespoons to ¼ cup fresh lemon juice, to taste
  • ½ cup plus 3 tablespoons extra virgin olive oil
  • salt and fresh ground pepper, to taste


  1. In a food processor, add the walnuts and cashews. Pulse a few times. Add the herbs, garlic, and olive oil and process for about 5 seconds. Scrape down the sides.
  2. Slowly add the lemon juice, one tablespoon at a time until you’ve reached your desired taste. Add the salt and pepper and process until smooth.

 You might also like:

1. Minty Pesto

2. Zucchini Penne Pesto Plate

3. Crunchy Green Salad

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