Oregano Feta Lemon Pesto

November  5, 2013
Photo by CaliZona
Author Notes

I saw fresh oregano at the farmers market and decided to try a Greek style pesto. It is great mixed it into a Greek salad or heat up pita bread, cut in to small triangles and use as a dip. —CaliZona

  • Makes about 1 1/2 cups
  • 1/2 cup Sheep Feta
  • 1 cup Fresh Oregano Leaves
  • 1 cup Raw Walnuts
  • 3 tablespoons Fresh Squeezed Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil or to taste
  • 1 Clove Garlic
  • 1/4 teaspoon Sea Salt or to taste
In This Recipe
  1. Pull the oregano leaves off the stems and measure all the ingredients
  2. Blend everything in a food processor or blender until smooth

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