Marjoram Pesto

0

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.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

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
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

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.

related recipes

comments