Skip to content

Type what you have

Cook with

oregano ×
Authentic Chimichurri
Pantry Latin American

Authentic Chimichurri

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
  3. 3 Pulse ingredients until desired consistency is reached.
  4. 4 Serve and enjoy!

By Avon- status quo PRO

Easy Chimichurri
Pantry Latin American

Easy Chimichurri

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
  2. 2 Refrigerate until flavors have blended, about 2 hours.

By mariap430

Homemade Herb-Infused Butter
Pantry American

Homemade Herb-Infused Butter

4.0

Prep
10 min
Cook
120 min
Total
370 min

Instructions

  1. 1 Grind up the dried oregano until very fine; measure out 3 tablespoons.
  2. 2 Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
  3. 3 Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure it with a rubber band. Pour butter mixture through cheesecloth into the bowl. Remove the rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
  4. 4 Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Discard water.

By christouxphr

Garlic Butter Sauce
Pantry Italian

Garlic Butter Sauce

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a small saucepan.
  3. 3 Add garlic , and sauté until cooked and fragrant.
  4. 4 Add oregano and basil; stir until heated through.
  5. 5 Serve warm.

By Christine

Instant Pot® Infused Olive Oil
Pantry American

Instant Pot® Infused Olive Oil

5.0

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Pour 3/4 cup olive oil into each jar. Place rosemary in one jar, oregano in another, and crushed red pepper flakes in the third. Screw lids on to seal.
  2. 2 Pour 4 cups water into a multi-functional pressure cooker (such as Instant Pot®) and place jars in the water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes.
  4. 4 Remove the lid and let jars cool for 30 minutes before handling. Strain oil into bottles and seal.

By Soup Loving Nicole

Spicy Clam Sauce
Pantry Italian

Spicy Clam Sauce

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.

By QUIRKYIQ

Carolina BBQ Peppers
Pantry American

Carolina BBQ Peppers

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine ketchup, corn oil, cider vinegar, and sugar in a large pot over medium-high heat until sugar is completely dissolved; bring to a boil, then stir in jalapeños. Reduce heat to low; simmer for 10 minutes. Stir in garlic and oregano until incorporated.
  2. 2 Inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapeños are ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Pack jalapeño mixture into 10 hot, sterilized pint jars, filling to within ¼-inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 10 minutes.
  5. 5 Remove jars from the stockpot and set aside, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area. Refrigerate any unsealed jars.

By Allrecipes Member

Pizza Sauce with Fresh Tomatoes
Pantry Italian

Pizza Sauce with Fresh Tomatoes

4.9

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Cut an "X" in the bottom of each tomato. Fill a large mixing bowl with ice water.
  2. 2 Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water until cool enough to handle, 1 to 2 minutes.
  3. 3 Remove tomatoes from the ice water; peel off and discard skins. Transfer skinned tomatoes to a blender and blend until liquefied. Pour into a medium saucepan; add onion, garlic, oregano, basil, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
  4. 4 Puree pizza sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

By Xandera

Tomato Butter
Pantry American

Tomato Butter

5.0

Prep
10 min
Cook
7 min
Total
17 min

Instructions

  1. 1 Preheat the oven's broiler to high heat.
  2. 2 Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
  3. 3 Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
  4. 4 Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
  5. 5 Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
  6. 6 Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.

By lutzflcat

Quick Pickled Jalapeño Rings
Pantry American

Quick Pickled Jalapeño Rings

4.8

Prep
5 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeño peppers, and remove from heat.
  3. 3 Let mixture cool for 10 minutes.
  4. 4 Pack peppers into two 8-ounce jars using tongs and cover with vinegar brine mixture. Let pickles cool completely at room temperature.
  5. 5 Cover jars with tight-fitting lids and refrigerate until needed.

By John Mitzewich

The Best Lemon Vinaigrette
Pantry French

The Best Lemon Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together in a small bowl.
  3. 3 Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined.
  4. 4 Add lemon juice and whisk to combine.
  5. 5 Pour vinaigrette into a screw-top jar or bottle; seal. Shake before serving.

By lukeder101

Melenzana Ali Olio
Pantry Italian

Melenzana Ali Olio

4.9

Prep
40 min
Cook
5 min
Total
43740 min

Instructions

  1. 1 Cut ends off and peel eggplants; cut into long strips about as big around as shoestring French fries. Place strips into a large bowl; stir in ½ cup coarse salt until evenly coated.
  2. 2 Place a sturdy dinner plate upside-down in a clean sink, making sure the drain is not blocked. Place a generous handful eggplant strips on center of the plate; cover with a second upside-down dinner plate to create an eggplant sandwich. Layer more eggplant strips and plates until all eggplant strips are sandwiched. Place an additional plate on top; press down firmly. Set a sturdy stockpot on top; fill with enough water to create some pressure on eggplant layers. (Not so much pressure that you break your dishes, though.) Set eggplant aside to press for 8 hours to overnight.
  3. 3 Fill a large bowl with ice water. Dismantle stack of plates, one layer at a time, briefly swish eggplant strips in ice water, then squeeze dry and place into a clean bowl. (If your hand starts to hurt, you are swishing too long.) Stir vinegar into eggplant strips; set aside for about 15 minutes.
  4. 4 Heat a splash of olive oil in a small skillet over medium heat. Add garlic, oregano, pepper flakes, and ½ teaspoon sea salt; cook and stir until fragrant but do not cook garlic. Set aside to cool.
  5. 5 Squeeze eggplants very well so they don't end up tasting like pickles; place into a large bowl. Stir in garlic mixture and remaining olive oil until well blended. Pack into a sterilized 1-pint or ½-pint jars, filling to the top; top with any olive oil left in the bowl. Wipe rims with a clean, dry cloth, and seal tightly with new, sterilized lids.
  6. 6 Refrigerate before opening for at least 1 month.

By DXRICCI