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Home » Sauce

Published: Jun 4, 2020 · Updated: May 1, 2024 · May contain affiliate links

How to Make Lemon Oregano Pesto - Quick Recipe

Jump to Recipe·5 from 2 reviews
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This Lemon Oregano Pesto recipe is a great way to use fresh oregano you have growing. Love this on fish or chicken or even Italian subs! Simple to make this fresh oregano pesto beats basil any day!

Green Lemon Oregano Pesto in clear bowl on blue tray on wood table. this …
Ways to Use Lemon Oregano Pesto
Freeze Your Homemade Oregano Pesto
Other Recipes Using Oregano You Might Like to Try

Aphrodite created the sweet, spicy scent as a symbol of happiness.

I'm ready for a little joy and hopefully this pesto will do the trick. Oros ganos, a Greek word meaning joy of the mountain, defines the mountainsides of Greece where oregano and marjoram flourish.

Oregano grows in my herb garden and is just starting to flower, which means harvest now or forget about it. I could dry it, and I will, but I thought I'd try a pesto with my favorite herb this year.

It was also used in furniture polish to make the air more fragrant. I can attest that honeybees love my oregano. Now, if I could just find that hive!

green Oregano Plant with purple flowers.

Oregano was used as an herb in Egypt to preserve, heal, and disinfect. In Europe, because of its sweet scent, it was also used in nosegays.

Ways to Use Lemon Oregano Pesto

Oregano is one of my favorite fresh herbs. I love the flavor it gives to pizza and tomato sauce. I also love it on subs as part of an Italian dressing and on grilled fish.

I love pesto of every sort. With some extra oil or vinegar, pesto is easily made into salad dressings. Stir this sauce into rice or any grain dish, creating a new favorite dish. Of course, pesto always works with pasta.

It tastes savory on fresh tomatoes and gives eggs and cheese a definite warmth. Butter or extra virgin olive oil, lemon, and oregano brushed on fish or shrimp is heaven in my book.

You can try some mixed into your favorite vegetable. I plan on trying this oregano sauce over grilled corn.

Pesto is great with goat cheese as a spread on crackers or a baguette. It's also great over tomatoes—no questions asked. Stirred into mayonnaise, it makes a great flavored spread for any sandwich.

Tonight's dinner plan is delicious pesto spread over grilled fish. I can't wait. A dollop of pesto in soup gives so much flavor. You get the idea. It is a workhorse in the kitchen.

Pasta is also a lovely companion to pesto of any kind.

Making Oregano Pesto:

Don't have walnuts?

Pine nuts work also and I'm tempted to try pumpkin seeds next time I make this oregano pesto.

Pesto sauce is a delicious recipe and I love to make this when I have fresh oregano in the garden,

In fact I love this more than the traditional basil pesto.

Oregano is one of my favorite herbs and this pesto with its bright green color is one of my favorite ways to use oregano.

Green Lemon Oregano Pesto in clear bowl on blue tray on wood table.

Freeze Your Homemade Oregano Pesto

One of the best things about fresh pesto is that it can be frozen. That is great news for your summer’s bounty of herbs because it means you can taste summer all winter long. How good is that?

Leftover fresh oregano leaves can also be stacked flat in a freezer container. When frozen, you can take them out and use them as you would fresh oregano.

Pesto can be frozen in a small airtight container or ice cube trays, transferring the frozen cubes into a Ziploc bag. If you want a little flavor, all you have to do is pop one out. One cube really can flavor the soup pot!

So, enough about oregano. Tonight, I’m sprinkling a little bit of dried oregano, salt, and pepper on my fish. As soon as it is grilled through, I’m going to top it with a dollop of pesto and serve it on a bed of pasta with some fresh, juicy red tomatoes thrown in.

I better get started. Just writing this is making me drool!

Other Recipes Using Oregano You Might Like to Try

Lemon Oregano Greek Grilled Chicken

grilled chicken with lemon and peppers.

Chicken Vesuvio

Chicken Vesuvio.

Halloumi and Oregano Shrimp

Halloumi and Oregano Shrimp.

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Green Lemon Oregano Pesto in clear bowl on blue tray on wood table.

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Recipe

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Lemon Oregano Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Total Time: 10 Minutes
  • Yield: 1 cup 1x
  • Category: Sauce
  • Method: Food Processor
  • Cuisine: American
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Description

Lemon Oregano Pesto is a great way to use fresh oregano you have growing. Love this on fish or chicken or even Italian subs! Simple to make this pesto beats basil any day!


Ingredients

Scale

¼ c olive oil

2 chopped scallions

1 garlic clove, halved

1 T walnuts

1 ½ t lemon juice

Zest of half a lemon

⅓ c grated Parmesan cheese (optional)

1 lightly packed cup of Italian parsley

1 lightly packed cup of fresh oregano leaves (Take the leaves off the stem by running your hand backward up the stem.)

Salt and Pepper to taste

Pinch of red chili flakes


Instructions

I made this pesto in a food processor and processed it until it was well combined and pesto-like!

Use a blender if you want and puree until smooth. If you like more oil feel free to drizzle more in.


Notes

  • If you can’t find oregano, you could use cilantro, mint, or basil instead!

Did you make this recipe?

Tag @this_is_how_i_cook on Instagram and hashtag it #thisishowicook


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  1. Melissa says

    September 26, 2022 at 7:13 pm

    I had so much left over oregano in my garden (and parsley) so I gave it a shot. I thought the oregano would be overpowering but it wasn't at all. It was delicious, nice alternative to basil pesto. I followed the recipe, except added a little extra oil because my blender wasn't doing a great job. I served with pasta, chicken and cherry tomatoes, will definitely make again.

    Reply
    • Abbe says

      September 28, 2022 at 1:53 pm

      So glad you like it Melissa. Such a nice change from basil, right? Thanks for reading, Abbe.

      Reply
  2. Healthy World Cuisine says

    June 07, 2020 at 8:51 pm

    This pesto sounds so refreshing! A perfect condiment to anything grilled or pasta this summer. Can't wait to give this recipe a go. Stay well and take care

    Reply
  3. Chef Mimi says

    June 06, 2020 at 6:39 am

    This is fascinating to me. I never would have made a pesto highlighting oregano. But I liked that you included parsley. Oregano is just so strong to me, but then, basil is pretty potent as well! Great recipe!

    Reply
  4. Judee Algazi says

    August 09, 2016 at 12:42 pm

    My husband is a lemon lover, and I'm always on the look out for more ways to enjoy lemon. Lemon Pesto is interesting and useful-- can't wait to try it!

    Reply
  5. Jesica m says

    November 17, 2013 at 4:52 pm

    I have enjoyed reading your articles. It is well written. It looks like you spend a large amount of
    time and effort in writing the blog. I am appreciating your effort.

    Reply
  6. Shulie Foodwanderings says

    July 22, 2013 at 4:43 am

    Love this version of pesto. Seems so lemony fresh with the oregano. You can slather this on anything not just pasta. So tasty.

    Reply
    • Abbe Odenwalder says

      July 22, 2013 at 8:54 pm

      You're right Shulie. Slather away! Thanks for stopping by. Hope you had a good vacation!

      Reply
  7. Laura Dembowski says

    July 17, 2013 at 3:48 pm

    Pesto is so yummy and versatile. I love something that I can make and then use all different ways and it tastes really different. Pasta, sandwiches, with a spoon . . . the possibilities are endless!

    Reply
    • Abbe Odenwalder says

      July 22, 2013 at 8:53 pm

      Definitely the best thing about pesto, Laura. And this one turned out really good!

      Reply
  8. Shelley @ Two Healthy Kitchens says

    July 17, 2013 at 12:11 pm

    This looks so fantastic - and my oregano is out in my herb garden, just waiting for an exciting recipe like this! Perfect! Love that you give so many wonderful ideas of how to use the pesto and the suggestion to freeze it!

    Reply
    • Abbe Odenwalder says

      July 17, 2013 at 3:58 pm

      Shelley, this would be perfect for your healthy kitchen. And make some to freeze for later, too!

      Reply
  9. cquek says

    July 17, 2013 at 12:07 pm

    i love to try that, never had pesto in my life

    Reply
    • Abbe Odenwalder says

      July 17, 2013 at 3:58 pm

      Cquek, don't wait. Pestos in any variety are soooo good!

      Reply
  10. shannon weber says

    July 17, 2013 at 11:48 am

    oh this looks so good! I feel like i can smell it...just the lemon and the oregano together must be heaven. I've never made pesto with oregano leaves before, but what a great idea! i have some in the garden this year, and i'm always challenged to use it up; this is an awesome way to do just that.

    Reply
    • Abbe Odenwalder says

      July 17, 2013 at 3:57 pm

      Shannon, that's what challenged me. I have a lot, too and wanted something different to do with it! Try it and let me know what you think!

      Reply
  11. Amy says

    July 17, 2013 at 8:23 am

    I love oregano because of the spiciness. This is a wonderful twist on the classic. 🙂 Now...I need to get a new plant of oregano as the previous one didn't survive. Can't wait to try this.

    Reply
    • Abbe Odenwalder says

      July 17, 2013 at 3:55 pm

      You are right, Amy. It does have a certain spiciness. And remember herbs like hot and dry places with poor soil. At least mine do!

      Reply
  12. ChgoJohn says

    July 17, 2013 at 4:22 am

    I'm probably as big a fan of pesto as you are, Abbe, using it on meats, poultry, sandwiches, and in soups and sauces, too. Although much of Italy uses oregano, Marche, where the Bartolini come from, uses marjoram instead. You're right. it isn't as strong as oregano. No matter which you prefer, some dishes just wouldn't be the same without them. 🙂

    Reply
    • Abbe Odenwalder says

      July 17, 2013 at 3:54 pm

      You are right John and I know that Mario Batali loves marjoram for his tomato sauce. My mom had some and it does work very well!

      Reply
  13. Angie Schneider says

    July 17, 2013 at 2:42 am

    Me too, me too, a fan of all different kinds of pesto. This looks awesome!

    Reply
    • Abbe Odenwalder says

      July 17, 2013 at 3:53 pm

      It's a good one Angie. Thanks!

      Reply
  14. nancycreative.com says

    July 17, 2013 at 12:37 am

    I like oregano a lot, too–this pesto sounds really good with lemon added!

    Reply
    • Abbe Odenwalder says

      July 17, 2013 at 3:53 pm

      The lemon gives it zing! Thanks, Nancy!

      Reply
  15. Paula @ Vintage Kitchen Notes says

    July 16, 2013 at 11:27 pm

    I´m a total pesto fanatic! I can eat it for days and days, on everything. Never made one with fresh oregano though. Dried oregano is probably the most commonly used herb here, because we eat a lot of italian sauces and pizza. An amazing recipe this one Abbe!

    Reply
    • Abbe Odenwalder says

      July 17, 2013 at 3:52 pm

      I had no idea oregano was so popular in Argentina. It is fun to use in different ways so I thought I'd try this. Thanks, Paula!

      Reply
  16. Kitchen Riffs says

    July 16, 2013 at 10:12 pm

    I like oregano a lot, too, and use it whenever I can. Mine has basically flowered, alas, although I'm still getting some fresh oregano. Still, dried oregano is good quality (at least IMO) so that's a great substitute. I love any kind of pesto, and this one has some quite nice, bright flavors to it. Good stuff! Thanks.

    Reply
    • Abbe Odenwalder says

      July 17, 2013 at 3:51 pm

      I love dried oregano, too! This pesto turned out well and tasted great on the fish last night. Nice to have something besides basil!

      Reply
  17. technology capitalists says

    July 16, 2013 at 9:54 pm

    What time is that starting? I don't want to be late! 🙂

    Reply
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Lemon Oregano Pesto
Lemon Oregano Pesto
Lemon Oregano Pesto