This is the perfect pesto for anyone who is short on the standard basil and has fresh oregano taking over the yard
But you could still use basil, or arugula, or your fave other green.
Add the olive oil to your blender
And then all the other ingredients. Salt and pepper to your preference but I suggest you start with a 1/2 teaspoon of sea salt. Less is more right?
Spin up and store in a jar or other container with a lid in the fridge.
Delicious on pasta, crackers, bread, celery sticks, quinoa, wraps. See these 3 high nutrition, gluten-free pasta suggestions HERE
See 7 Things you Can Use Oregano Flowers for HERE