Try this pesto on some crostini with bruschetta or as pizza sauce with your favorite toppings. If you are feeling adventurous, try swirling it into bread dough before baking!
What you will need
2 cloves Garlic
1/4 cup Walnuts
1/2 cup Sun-dried Tomatoes
.5 oz Fresh Oregano
1/2 cup grated Parmesan
pinch Black Pepper
1/2 cup Olive Oil(Nutritional facts 355 calories, 25.65 g fat, 27.21 g carbohydrates, 9.79 g protein, 24 mg cholesterol, 1100 mg sodium)
How to cook
Gather and portion ingredients. Wash oregano.
Add the garlic cloves, walnuts, and parmesan cheese to the base of a food processor. Pulse and blend until you reach the texture of coarse sand.
Season with a generous pinch of salt and pepper.
Add the sun-dried tomatoes.
Pluck the oregano leaves from the stem and add to the food processor.
Add in the olive oil.
Blend everything together until smooth and emulsified. Store in an airtight container in the fridge for a few weeks or in the freezer.