Not just for pasta...get it on crackers, cheese boards, on toast, as a salad dressing (thinned down with a little EVOO) as a rub for meats of all descriptions. This is the pesto with the mosto! Yay Doterra! Gotta love that!
Are you following me on Facebook, Instagram, Pinterest and Twitter?
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
Need
- 100 Grams walnuts, toasted
- Handfuls Italian parsley
- 100 Grams black or kalamata olives
- 2 Teaspoons Capers rinsed
- 3-4 cloves garlic
- 50 Grams red wine vinegar
- 5 Drops doTERRA Oils marjoram BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- Pink Salt Flakes to taste BUY
Do
- 1
Place walnuts onto a lined baking tray and into a cold oven set to 200°C for exactly 1o minutes. Remove from oven and cool slightly.
- 2
Place parsley, olives, capers, garlic, red win vinegar and walnuts into the Thermomix bowl and blend 10 sec/speed 8.
- 3
Stop partway through and scrape down sides of bowl and lid. Add marjoram oil. Finish blending.
- 4
Add EVOO through hole in the lid as you blend 6 sec/speed 4.
- 5
Taste and add salt if required. Just stir through.
- 6
Scrape into jar and keep refrigerated until use. Use as you would any other pesto of choice. See the Marjoram Pesto Pasta recipe.
