Oregano Pesto

This recipe is from Momma Bohlen.

To make your own homemade oregano pesto you are going to need:

Fresh oregano (of course)
Parmesan cheese
Garlic, peeled
Raw almonds
Salt and pepper
Olive oil
That’s it!

Just pop all ingredients into a blender and watch the magic happen.

To store: In fridge for around 5-7 days. I usually put a little extra layer of olive oil on top of the pesto and it helps to preserve it for a bit longer and stops the top from going brown.

If you want to freeze it then I usually freeze in ice cubes. Put mixture into the ice cube tray, freeze, and once frozen remove and store in bag until needed.