From Kari: With all this rain, the oregano in my garden was starting to take over the world. This recipe was easy and so delicious. I added just a little basil from my garden to the oregano.
I used the pesto with quinoa pasta and tomatoes. While the pasta cooked, I sautéed some chopped tomatoes and added a little cream and a spoonful of the pesto. Then, when the noodles were done and drained, I added a couple more spoonfuls of pesto to the noodles and mixed it all together–and ate it up! I still have some leftover pesto to use…pesto pizza? Any other pesto ideas? Feed it to my cute chickens?
Oregano Pesto
Ingredients
1 cup of fresh oregano
1/2 cup of parmesan cheese
1 large garlic clove
1/2 cup of almonds
1/3 cup of olive oil
salt and pepper
1/2 cup of parmesan cheese
1 large garlic clove
1/2 cup of almonds
1/3 cup of olive oil
salt and pepper
Instructions
Combine the oregano, cheese, garlic, almonds and salt and pepper in a food processor, until the mixture resembles a coarse meal.
Slowly stream in olive oil until the mixture become smooth.
The cute chickens 🙂
Two Sisters in the Kitchen 