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OREGANO-WALNUT PESTO: THREE WAYS

BUNCHES OF FRESH OREGANO TRANSFORMED

Oregano is in the same family of herbs as basil. But it couldn't be more different. In Greece it's known as the “delight of the mountains” with its sweet, peppery bite. When used in our pesto recipe with our Milanese Gremolata oil, it's spicy character is mellowed by mint and lemon. We suggest using walnuts instead of pine nuts for nuttiness. It makes for a luscious, zesty Mediterranean experience on or with anything you make. We've created three options for your summer menu. 

MAKES 1 CUP
INGREDIENTS:

1/2 cup lightly toasted walnut pieces
1 garlic clove, chopped
1 cup fresh oregano leaves, no stems
1/2 cup Milanese Gremolata olive oil
1⁄2 cup finely grated Parmesan
Juice of 1 lemon
1/4 tsp Kosher salt 


DIRECTIONS:
In a blender or food processor, place garlic, lemon, toasted walnuts, Parmesan and oregano. Pulse gently, stopping occasionally to clean sides and evenly mix ingredients. Slowly and while pulsing, pour olive oil into mixture until blended with a semi-smooth, but still crunchy texture. 

 

PAPPARDELLE WITH OREGANO PESTO & SNAP PEAS

A perfect summer pasta with fresh sugar snap peas and oregano pesto. Prepare pasta according to package directions. Drain. Return to pot and add peas and pesto on low heat. Serve with sliced fresh harvest tomatoes, a few mint leaves for garnish and a generous drizzle of Milanese Gremolata olive oil. 

FARM FRESH EGGS WITH OREGANO PESTO

Who doesn't love eggs on a summer weekend. Breakfast, lunch or dinner. Adding a dollop of Oregano pesto gives the humble dish gourmet status. 

ONION, CHEESE FLATBREAD WITH OREGANO PESTO

Buy the best store bought flatbread or focaccia you can find. Spread a healthy layer of Oregano pesto. Then add very thinly sliced zucchini rounds and onion slices, broken apart. A mandolin would be a great tool for this. Spread a huge helping grated Parmesan across the whole flatbread. Drizzle Milanese Gremolata olive oil. Bake for 10 minutes in a 375 degree oven (or grill on medium). Garnish with oregano leaves.