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
- 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.
