I have been meaning to make pesto for weeks. There was a specific one I wanted to try, but I had to harvest my oregano before I could get it made. Well, when I came back from the beach, all that oregano I had annihilated had resurrected itself! See!
It did all that in one week! I love my oregano plant. I’m so sad this is it’s last year.
But glad I can make this pesto now! I’m trying this recipe from Delicious Living Magazine, which I found online. I used my Lemon Basil, Minette Basil and I only have curly leaf parsley. I also used just a tiny big more olive oil, to make up for the extra 1/2 cup of leaves. At first, I was afraid it wasn’t enough olive oil. I’ve seen recipes that call for 1/4 – 1/2 cup and they looked too oily, so this is perfect. It looks yummy and I think we’ll be having pizza with pesto, mozzarella and tomatoes for supper tomorrow. I wish I could get Beth Fish Reads’s tried and true pizza dough recipe… (hint, hint).
Doesn’t that look yummy? If it is, you can bet I’ll be making more to freeze. I have a TON of basil to use up!
Oregano Pesto from Delicious Living Magazine
Oregano pesto is wonderful spread on pasta, in soups or over baked chicken.
1/2 cup fresh oregano leaves
1/2 cup fresh basil leaves
2 Tablespoons fresh parsley
1/4 cup pistachio nuts
2 cloves garlic, pressed
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 cup grated Parmesan, Romano, or Asiago cheese
2 Tablespoons extra virgin olive oil
Whirl the basil, garlic, nuts, and Parmesan and salt (about 1/2 teaspoon) in a food processor until well mixed. Then add the olive oil in a slow, steady stream until a smooth paste is formed. Pack into glass jars and cover the sauce with a thin layer of olive oil to prevent it from discoloring.
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