Marjoram Pesto


by: Chef Cracks

Dinner is one of my favorite meals so far this month: a Walnut Marjoram pesto that is easy to make and delicious, yielding plenty of leftovers for future meals. Ideal.


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serves: 1

1 small slice country bread (crusts trimmed)

2 tablespoons aged red wine vinegar or more to taste

1 clove garlic coarsely chopped

sea salt and freshly ground pepper

1/4 cup marjoram leaves

3 tablespoons capers (drained if brined, soaked in water if salt cured)

1/2 cup pine nuts

1 cup finely chopped parsley

1/3-1/2 cup extra-virgin olive oil, as needed

Nutrition Facts
Marjoram Pesto

Servings Per Recipe: 1

Amount per Serving

Calories: 831

  • Total Fat: 75.1 g
  •     Saturated Fat: 10.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 940.8 mg
  • Total Carbs: 38.4 g
  •     Dietary Fiber: 10 g
  •     Sugars: 14.3 g
  • Protein: 7.6 g

how is this calculated?

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1.  Soak the bread in 2 tablespoons vinegar.

2.  Pound the garlic with 1/2 teaspoon salt in a mortar until smooth, then work in the marjoram, capers, pine nuts, and parsley until you have a coarse puree. Add the vinegar-soaked bread and 1/3 cup olive oil and work until the sauce is well amalgamated. Season with pepper and taste for vinegar, adding a little more if you think it needs it. Add oil (or water) to thin the sauce slightly.

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