Marjoram Olive Pesto

400g
by Tenina Holder

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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!

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Need

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.

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