Oregano Pesto

Photography, © Foodivine studio

  • Credits : Canadian Living Magazine: November 2022



Meanwhile, in food pro­cessor, pulse parsley, oregano and Parmesan until finely chopped. With motor running, drizzle in oil until thick paste forms. Scrape sides of container, if necessary. Stir in garlic. Gently stir 1/4 cup pesto into Quinoa Stuffing. Set stuffing and remaining pesto aside. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)

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Oregano Pesto