Tenina.com's Marjoram Olive Pesto

Need

100 Gram walnuts, toasted
1 Handful flat leaf parsley
100 Gram green olives, pitted
2 Teaspoon Capers rinsed
3-4 cloves garlic
50 Gram red wine vinegar
5 Drop doTERRA Oils marjoram
100 Gram Extra Virgin Olive Oil (EVOO)
pink salt flakes to taste
edible flowers for garnish, preferably marjoram flowers!

Do

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 TM 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.

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