How to Make Lemon Oregano Pesto – Quick Recipe

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 pesto beats basil any day!

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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.

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

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.

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.

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!

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.

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.

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.

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.

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

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.

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?

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!

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.

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!

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Other Recipes Using Oregano You Might Like to Try

Lemon Oregano Greek Grilled Chicken

Chicken Vesuvio

Halloumi and Oregano Shrimp

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