Kōkua Hawaiʻi Foundation's Cuban Oregano Pesto with Kuleana Sunflower Oil
Summer in Hawaiʻi means herbs are everywhere — spilling out of garden beds, climbing over fences, thriving in the warm sun and trade winds. And if you've ever grown Cuban oregano, you know it doesn't hold back. Bold, fragrant, and slightly succulent, it's one of the most prolific herbs in a Hawaiian garden — and one of the most underused in the kitchen.
This Cuban Oregano Pesto changes that. Ten minutes, one blender, and a generous pour of Kuleana Hawaiʻi Grown Sunflower Oil — and you have a sauce that belongs on everything.
About Kōkua Learning Farm
This recipe comes from our friends at Kōkua Learning Farm, part of the Kōkua Hawaiʻi Foundation — a nonprofit organization dedicated to inspiring environmental stewardship in children and communities across Hawaiʻi through hands-on education and aloha ʻĀINA.
Their farm programs connect keiki to the land, teaching them where food comes from and why caring for the earth matters. It's the kind of work that makes our island community stronger — and it's work we are proud to support.
Kōkua Hawaiʻi Foundation also operates the ʻĀINA Farm Stand, a wonderful place to pick up fresh, locally grown produce and herbs — including Kuleana Hawaiʻi Grown Oils, which they carry on their retail shelves. If you're looking for fresh herbs to make this recipe, the ʻĀina Farm Stand is a great place to start.
Follow and support Kōkua Hawaiʻi Foundation — every purchase, follow, and share helps fuel their mission.
What Is Cuban Oregano?
Cuban oregano (Plectranthus amboinicus) is not your typical dried pizza oregano. It's a thick-leafed, aromatic herb common in Hawaii home gardens that delivers a flavor somewhere between oregano, thyme, and sage — punchy, herbal, and deeply satisfying. It holds up beautifully in a pesto and pairs naturally with the mild, clean character of Kuleana Sunflower Oil.
Can't find Cuban oregano? This recipe is wonderfully adaptable — swap in basil, cilantro, kale, mint, or whatever fresh herbs you have growing or available at your local farm stand.
Cuban Oregano Pesto with Kuleana Sunflower Oil
Serves 4 | Prep: 10 minutes | No cooking required
Ingredients
- 1 cup Cuban oregano leaves
- ½ cup pine nuts, almonds, walnuts, or pumpkin seeds
- ½ cup grated Parmesan
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- ⅓ cup Kuleana Hawaiʻi Grown Sunflower Oil
- Pinch of salt and black pepper
Instructions
Step 1 — Combine the base
Place the minced garlic, Cuban oregano leaves, nuts, Parmesan, salt, and pepper into a blender. Pulse until loosely combined.
Step 2 — Stream in the oil
With the blender running, slowly drizzle in the Kuleana Sunflower Oil until the mixture comes together.
Step 3 — Blend to your preference
Blend until smooth — or leave a bit of texture if you prefer a more rustic pesto. If the mixture isn't combining well, scrape down the sides with a spatula, add a small splash of oil, and blend again.
Step 4 — Taste and finish
Add the lemon juice, taste, and adjust salt and pepper as needed. Use immediately or refrigerate in an airtight jar for up to five days.
Why Sunflower Oil in Pesto?
Traditional pesto calls for olive oil — but Kuleana Hawaiʻi Grown Sunflower Oil is a natural local swap that works beautifully. Its clean, light character lets the herbs and garlic take center stage without competing, while its smooth texture helps everything emulsify into a silky, vibrant sauce. And unlike imported olive oil, this one is grown and pressed right here in Hawaiʻi.
Ways to Use This Pesto All Summer Long
Once you have a jar of this in your fridge, you'll find yourself reaching for it constantly. Here are a few of our favorite ways to use it:
🍝 On pasta — Toss with fresh or dried pasta, a splash of pasta water, and a handful of cherry tomatoes. Done. Dinner is served.
🥪 On sandwiches and wraps — Spread generously on crusty bread, flatbread, or a wrap in place of mayo or mustard. Pairs beautifully with fresh mozzarella, roasted vegetables, or grilled chicken.
🥦 With snacking vegetables — Use as a dip for cucumber rounds, carrot sticks, cherry tomatoes, bell pepper strips, or any fresh Summer vegetables from your local farm stand.
🍳 Stirred into eggs — Swirl a spoonful into scrambled eggs or a frittata for an herby, savory upgrade.
🍕 As a pizza base — Spread in place of tomato sauce on flatbread or pizza dough and top with whatever looks good at the market.
🐟 Over grilled fish or chicken — Spoon it over fresh ahi, mahi-mahi, or grilled chicken straight off the grill for an instant sauce that feels restaurant-worthy.
🥣 In grain bowls — Drizzle over quinoa, farro, or rice bowls as a dressing — it ties everything together.
The short version: make a big batch. You'll use every drop.
Support Local — Shop, Follow, Grow
The ingredients in this recipe tell a story of people who care deeply about Hawaiʻi's land and food system. We're grateful to be part of that community.
Kōkua Hawaiʻi Foundation &
ʻĀINA Farm Stand
Follow their work, visit the farm stand, and support a nonprofit that's growing the next generation of environmental stewards on our islands.
Kuleana Hawaiʻi Grown Sunflower Oil
A conscientiously crafted, high-quality culinary oil made in Hawaiʻi — available online and at the ʻĀina Farm Stand.
