Marjoram Olive Pesto
Pesto, that great Italian flavour bomb, perfect with any pasta, on veggies, with crackers, crudites, or other crunchy things of choice.
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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Need
- 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!
Do
- 1
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.
- 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.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
