Not just for pasta...get it on crackers, cheese boards, on toast, fresh bread, as a salad dressing (thinned down with a little EVOO) as a rub for meats of all descriptions. This is the pesto with the besto! Yay Doterra! Gotta love that!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams walnuts, toasted
- 1 Handful flat leaf parsley
- 100 Grams green olives, pitted
- 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
- edible flowers for garnish, preferably marjoram flowers!
Place walnuts onto a lined baking tray and into a cold oven set to 200°C for exactly 10 minutes. Remove from oven and cool slightly.
Place parsley, olives, capers, garlic, red win vinegar and walnuts into the Thermomix bowl and blend 10 sec/speed 8.
Stop partway through and scrape down sides of bowl and lid. Add marjoram oil. Finish blending.
Add EVOO through hole in the lid as you blend 6 sec/speed 4.
Taste and add salt if required. Just stir through.
Scrape into jar and keep refrigerated until use. Use as you would any other pesto of choice. See the Marjoram Pesto Pasta recipe.