One of the many joys about a herb garden is the way you can experiment with how they’re used in cooking. While in the garden the other day I noticed that my oregano was very bushy and on the verge of going to seed. So I took a pair scissors to it; gave it a wee haircut; and came away with two big handfuls of cuttings all ready to be turned into pesto.
And, now it is confession time. Sometimes I forget to add an ingredient or two into a recipe.
In the case of the pesto, I remembered to toast the pinenuts.
I remembered to add a few cloves of garlic.
I remembered to add a bit of lemon juice.
I remembered to add the olive oil.
And, yes I remembered to add the oregano.
But, I forgot to add the parmesan cheese. . . . oops!
Surprisingly, it did not impact the flavour of the pesto.
- 2 big handfuls of oregano
- 2-3 cloves of garlic crushed
- Juice of half a lemon
- 1/4 c toasted pine nuts
- 1/4c to 1/2c extra virgin olive oil
- salt and pepper to season
- Parmesan cheese (optional;))
Pile all the ingredients, except the olive into a blender.
Blend the ingredients for about 5 to 10 pulses.
Then, with the blender running, slowly add the olive oil.
Blend until all the ingredients are well blended.
Pour into a jar and seal.
The pesto will keep for up to a week in the fridge, unless devoured beforehand.