Marjoram Pesto
by:
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
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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
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
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.
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